
□□□□□□□□□□CL 



THE 



Warren Coolfiook 



H 



ALWAYS 0-0 TO 



N 



ARVIS 



FOR 



DRY GOODS ! 



HEADQUARTERS BOTH EOR 

STOGK flNn mw PRICES. 



iiazeit] 



LIBRARY OF CONGRESS. 



— 



Gfpss. Ciip!)rin|il l)a. 

Shelf..&l 
ISSS- 

UNITED STATES OF AMERICA. 




F ! 0r- St-ar-iigbt W©Fst-ed Yarns. 



ALWAYS THE BEST LINE OF 



CLOAKS AND WRAPS 



Id Plush, Fur and Cloth. 
BLlSJ^KTS $1.00 A PATfj AJSID TJP. 



HUNTER & JARVIS, 

326 WATER STREET, - - WARREN, PA. 



in 



E. R. DURKEE & CO'S 

" GAUNTLET BRAND " 

Food Preparations! 

DURKEE'S SELECT SPICES AND MUSTARD, Un- 
equaled for Strength, Richness, Flavor and Cleanliness. 
Sold only in full weight sealed packages. Never buy 
ground Spices in bulk. They are always adulterated or 
lacking in strength from exposure. 

DURE EE'S SALAD DRESSING and Cold Meat Sauce, 
For Salads, Cold Meats, etc. Unequaled for excellence. 
Without a rival as dressing foi; all salads, and as a Sauce 
for Cold Meats, etc. It is prepared with extreme care, all 
its ingredients are of the Purest and Best, and will keep 
good for years. Beware of all imitations. 

DURKEE'S CHALLENGE TABLE SAUCE for Meats, 
Soups, Fish, Game, etc. Connoisseurs have pronounced 
it the best American Sauce, and fully equal to any im- 
ported. 

DURKEE'S CELERY SALT. Desiccated Celery. For 
flavoring Soups, Gravies, Welsh Rarebits etc. 

DURKEE'S CURRY POWDER. Possesses the full 
strength and flavor of the true Indian Curry. Full 
directions with each package. 

DURKEE'S GLUTENA. A Breakfast Dish, supplying 
Food for the Brain and Nerves. It is Nature's Health 
Restorer, and the best food for Dyspeptics. 

DURKEE'S FARINA TAPIOCA. Finest Granulated. 
Cooked in 20 minutes, without, soaking. Once used, it 
always has the preference. 

DURKEE'S CHILLI SAUCE, Or Essence of Chillies. 

A delightful condiment for Raw Oysters, etc. 
DURKEE'S MOURNING STARCH. For Stiffening 

Mourning Goods, Crape, Colored Prints and Muslins; 

makes them as stiff and bright as when new. 

We guarantee every article bearing our name and trade- 
mark of the Ga nutlet to be pure and of the best quality, 
and authorize dealers to refund the price paid in every 
ea^e where consumers have reason to be dissatisfied. 



IV 



THE BARREN COOK BOOK. 



4 s - Kshfce* 8 giiFe fruit piaoor.$. 4 

These goods are strictly pure and of the highest grade, 
they are simple extracts from the best material obtainable ; 
without the aid of acids, or any other chemical preparation. 
See the following endorsements : 

Cleveland, O., July 27, 1888. 
I hereby certify that I have analyzed a sample taken 
by myself from stock readj packed for shipment, of the ex- 
tracts of Lemon, Orange, Vanilla and Jamaica Ginger, 
manufactured by Abner Royce, of this city. I find the 
same to be perfectly pure extracts of unusual strength and 
free from any adulteration whatever. 

C. M. VORCE, F. R. M. S. 
I take pleasure in certifying to the ability and integrity 
of Mr. C. M. Vorce of this city as an analyst. 

G. C. ASHMUN, M. D. 

Health Officer. 

Office of S. T. Clark, 
Lockport, N. Y., July 27, 1888. 
This is to certify that I am well acquainted with the 
extracts of Abner Royce and confidently bear witness to the 
positive purity and unusual high grade of all his prepara- 
tions, and to especially recommend his extract of Jamaica 
Ginger as a most active, agreeable and reliable stimulant. 
In my opinion it is much superior, as a medicine, to the 
official Tincture Zinzeberis of the U. S. D. 

SIMON TUCKER CLARK, A. M. M. D. 

Professor Medical Jurisprudence, Medical Department, 
Niagara University, Buffalo, N. Y. 

Good reliable agents wanted, both men and women, 
to sell these goods. Address, 

ABNER ROYCE, 
1 229 Quinby Avenue, Cleveland, O. 



THE WARREN COOK BOOK. 



V 



SMITH BROS' 

n 



Absolutely Piwe ! 



-ARE THE- 



Fiq est ir l ft e Woi4d ! 



These Extracts never vary; superior for strength, 
quality, purity, economy, etc. Made from select fruits and 
spices. Insist on having 

Smith Bros/ Flavors! 

AND NO OTHERS. 



MANUFACTURED BY 

SMITH BROS-, 

AKRON, OHIO, 
iLqd Sold foy Iieqeliqg Gj^oce^s. 



VI 



THE WARREN COOK BOOK. 



Htter|ti or l ifoqse^i^es. 

When you are following the excellent receipts which 
are in this book, and you find you need Flavor- 
ing Extracts, use no others except those 
manufactured by 

Qeo.S, De^is, Dfqggist, 

AND 

<Qeakr t in * FamilV * ^edfcine£ 

o 

Prescriptions Carefully Compouded at any time, Day or 

Night. 

We £t*e iU^qys qt J 01 ^ SeirPice. 
W. A. KINNEAR, Ph. G. Manager. 

Come? Liberty and Second Streets, WARREN, PA. 



VIJ 



C ERICSON! 

Dealer in first-class 

§§tito§ Jjjssttsnt Unites, pilB, Qagofc 

Accordeons, Popular Sheet Music and Musical Instruction 
Books,Musieal Merchandise, Piano and Organ Stools, Sew- 
ing Machine Needles and Oil, etc., etc. 

If you want anything in this line we wish you would 
call and examine our goods and get our prices before you 
buy, and we feel confident that we can suit you for the rea- 
son that we are selling first-class goods at 

]^.oM/er- prices, 

Than any other firm in this County, and we can get you 
anything you want in our line, and sell on easy payments. 
Store in postoffice building. 

ERIC ERICSON, 




VIII THE WARKEX COOK BCOK. 



* COnsuMPTI 0 

It has permanently cured thousands 
of cases pronounced by doctors hope- 
less. If you have premonitory symp- 
tom's, such as Cough, Difficulty of 
Breathing, etc., don't delay, but use 
PISO'S CURE foe CONSUMPTION 
immediately. By Druggists. 25 cents. 

SAVED HER LIFE. 

Du Bois, Pa., October 13, 1888. 
E. T. Hazeltine, Warren, Pa. 

Sir : — I firmly believe tiiat Mrs. JBrickley would have 
been in her grave to-day, had it not been for the timely 
use of Piso's Cure for Consumption. I would recommend 
all who are suffering with Coughs or Lung troubles, to use 
your excellent medicine. 

Respectfully Yours, 

REV. A. W. BRICKLEY. 



IX 



THE BEST ! 




FOR FLAVORING 

lee Cream, Jellies, Gusfcands, Sies, 
fiasfcpy, file. 



They are prepared from sound, ripe fruits and spices and 
are highly. recommended by thousands of patrons. 

PREPARED BY 

VAN DUZER & CO,, 

Wholesale Druggists, New York. 

FOR SALE BY ALL GROCERS- 



X 



THE WARREN COOK BOOK. 



CITY BAKEBY, 

S. E. ORR, Proprietor. 
207 LIBERTY STREET, - WARREN, PA. 
Fancy Baking a Specialty. 

1 s S " S 7 

C. H. SHURMER & CO., Proprs. 

Wholesale and Retail Dealers in 



Liberty Street, - Warren, Pa. 



— CALL AT 

BOSS G-BOGEBY 

FOR ALL STAPLE AND FANCY GROCERIES, 

Fruits and Vegetables, Flavoring Extaacts, best 

quality! Lowest prices ! 
218 Hickory Street, - - Warren, Pa. 



SAMUEL BROS., 

ZDZR/Y - OOOIDS. 

Great inducements in CLOAKS AND WR APS. Head- 
quarters for Dress Goods, Carpets, etc. 

HOFFMAN BLOCK, - - WARREN, PA 

J. K. WEAVER'S MUSIC: STORE, 

Dealer in Pianos, Organs, 5, 6 and 7 Octave; Sewing 
Machines ; the above on easy payments. Also Violins, 
Banjos, Guitars, Drums, Tamborines, Clarionets, Cornets 
and other band instruments ; Accordeons, Strings and 
everything pertaining to a first-class Music Store. 
Call and see for yourselves at 218 Water St., Warren, Pa. 



XL 



LESSER & CO., 

323 EXCHANGE BLOCK, 



DEALERS IN 




PAINTS, OIL, <;L:\SS. PUTTY, BRUSHES, Arc. 
Lime, Cement, Fire Brick, Sewer Pipe, and Terra Cotta Goods. 
The most extensive line of 



Cook Stoves & Ranges ! 

Of all sizes and for all kinds of fuel. A special line of latest and finest Has 
Heaters; also Wood and Coal Heaters, a great variety at extremely low prices. 

In the Housefurnishing line we have everything to equip a modern kitchen. 
Here the cook can find those fine covered Pans to roast your Turkeys. Steam 
Cookers to cook your Vegetables. Pans of all sizes and shapes to bake you cakes. 
A fine line of hand made Tin and Copper ware, We keep a complete line of: 
Pumps suitable for drive, drilled or open wells. 

We have a great variety of Plumbing Material such as 

Water Closests, Bath Tabs, House Boilers, Sinks, &c. 

We make a specialty of first class Sanitary House Plumbing by expert work- 
men; also Steam and Gas Fitting in all its various forms promptly attended to. 

We do all kinds of 

TIN AND IKON ROOFING! 

Spoutingaud Iron Cornice manufactured una put up. All kinds of Jot. Work 
done in the best workmenlike manner. 



tiiYes uk a Gall and be Convined that we Can be of Servlee to You. 



XII 



THE WARREN COOK BOOK. 



WM, SPINNER, 

Dealer in 

^jiiiiifi, piiiiiiif Siiii§» 

SEWER PIPES AND CHIMNEY TOPS, 

Pump Repairing, Plumbing/ Eavestroughing, Roof- 
ing and General Jobbing. 

W^R^IEISJ", - - PA. 

TtfE KJTOtfEJV 

Should be well supplied with the best and most approved 
utensils. A good range goes a long way toward 
perfection in cooking. A 

"N ew Supine/' 

— or a — 

"Jewetf flange 

Or anything necessary for the use of housekeepers can 
always be found at 

W. H. PICKETT & CO.'S STORE. 



Compiled and Arranged by 



0un§ Efadies' JJlissienacy §eeiely 

<. — Of the Presbyterian Church. — — 



Carefully graded and adapted to every day me in any 
Household. 



C0PYRIGH7- % 

DEC 7 18P8 - 

3 39*.S 

■01 



^4SH I NGT 

WARREN. PA., 1888. 



THE LEDGER I'KINX 
WARREN, PA. 



itered according to A( t of Congress, in the year 1 §88. 'by "the Young Ladies' 
Missionary Society, of the Presbyterian Church, of Warren, Pa., in the 
oflice of Librarian of Congress, at Washington. 



INDEX 



Preface. 



Soups, 1-7 

Fish, - - . - - - - 9-11 

Shell Fish, ----- 12-13 

Meats and Sauces, - 16-27 

Fowls, ----- 30-33 

Eggs, - - - - - - 35-36 

Vegetables, - - - - - 39-47 

Salads, ------ -52-57 

Bread, ----- 60-66 

Muffins, Gems, Etc - 69-73 

Desserts, Costards and Sauces, - - 77-88 
Pastry, ------ 92-97 

Layer Cake, ----- 100-109 

Loaf Cake, - 112-119 . 

Frostings, ----- 122-123 

Cookies, Doughnuts, Etc., - - 121-129 

Drinks, - - - - - 132-134 

Creams and Ices, - - - 135-138 

Food for the Sick, - - - - 141-143 

Jellies, ----- 146-149 

Canned Fruits, - 150-152 

Pickles, ----- 153-160 

Catsups, Chili Sauce, Etc., - - 163-167 

Confectionery, - - - 16 ? _1 J 6 

Miscellaneous, - 177-lbl 



PREFACE. 



TT7 HE MEMBERS of the Young Ladies' Missionary 
I Society of the First Presbyterian Church of Warren, 
Pa., have spent many weeks in carefully preparing 
and arranging the Warren Cook Book, which is now ready 
for the public. 

They have endeavored to collect such a variety of 
carefully tested recipes as will make the book adapted to 
housekeepers of large or limited means. They are in- 
debted to the friends who have so kindly contributed valued 
recipes and suggestions, whose names alone are sufficient 
guarantee for their superior worth. 

The signature following a recipe does not always indi- 
cate that the same is original with the contributor, but 
heartily recommended and endorsed. 

They are also indebted to the advertisers who have 
thus assisted them in sharing the expense of publication, 
and they commend their pages to the careful attention of 
the reader, for all are in some way concerned with the 
interests of the home. 

They submit the book to the public believing it will 
sell on its own merits, and prove to be a welcome guide to 
every housekeeper. 



4 SOU 'S- 4 



SOUP 

Nohing furnishes a better foundation for soup than a 
shankof beef; if veal is added tin 1 flavor will be more del- 
ieate; the bones (broken in small pieces) are a valuable, 
addition. Always put the meat to cook in cold water, for 
all the juices are required for the soup) and if the meat is 
put into boiling water the pores will be closed and the 
juices retained. Do not allow it to boil rapidly, but let the 
kettle stand on the back part of the range and simmer 
slowly ; remove the scum that rises to the top and add a 
little cold water occasionally to keep it from boiling until 
it has been thoroughly skimmed and your soup will then 
be clear. A skillful cook will be careful that no pungent 
flavor predominates, but all are so blended as not to sug- 
gest any one in particular, except in vases where only the 
flavor of one vegetable is desired. When you can make a 
good' stock you have the foundation of all spups and can 
have* a new soup every day by adding different flavorings 
or vegetables. l>e careful about the quantity of salt ; re- 
member it is easier to add than to take away that seasoning. 

SOUP STOCK. 

One shin of beef, 5 quarts of cold water. 1 onion, 1 
carrot, 1 turnip, "2 bay leaves, 1 sprig of parsley, ]2 cloves, 
1 stalk celery, 1 tablespoonful of salt. Lean, uncooked, 
juicy beef .should form the basis of your soup; wipe the 
meat well with a damp towel; now cut all the meat from 
the bones; place the bones in the bottom of a large kettle; 
lav the meat on; top of them; add the water and stand the 
kettle <>n the back part of the range for an hour; then 
place it over a good tire; after about 30 minutes the scum 
of the meat will gather on the surface, ami the water will 
begin to steam ; now place it over a more moderate tire; 
add one cup of cold water and skim off the scum ; now 
cover the kettle closely and let. it simmer (not boil) for 4 
hours; then add the vegetables and simmer one hour longer; 



2 



THE WAKREJ5 COOK BOOK. 



then .strain the stock through a fine sieve; add the salt and 
stand at once in a cold place to cool; if you keep it in a 
warm place it will not make a nice jelly; when cold take 
all the grease from the surface and it is ready for use. — 
Mrs. Rorer. 

AX ECONOMICAL SOUP. 

Take a soup bone (any piece of beef not too lat will 
do), wash well and put in a kettle with sufficient cold 
water for soup ; let it boil ; skim thoroughly and continue 
to boil from 3 to 0 hours, according to size of meat. One 
hour before dinner put in cabbage quartered and sprinkled 
with salt ; fifteen minutes later put in turnips halved or 
quartered, according to size, and fifteen minutes later put 
in potatoes whole; when done take out the vegetables and 
meat and put in hot dishes. If there is not enough soup, 
add hot water, let it boil thoroughly and stir in a little 
thickening of flour and water ; season to taste with pepper 
and salt and serve at once. — Mrs. C. I. Beck. 

SATURDAY BKAX SOUP. 

Baked beans and brown bread form a Sunday breakfast for 
so many that the following may be a useful and economical 
soup for Saturday dinner: Put on the kettle with more 
than enough beans for Sunday's breakfast, with water and 
a slice of pork ; parboil until beans are ready to go into 
the oven. Take out pork and a part of the beans, leaving 
enough for bean soup ; place the kettle on back of stove 
and keep hot. Add three potatoes, half a turnip and a 
parsnip, all sliced fiue ; boil half an hour longer, and just 
before serving, sprinkle in a fewd ried bread crumbs; sea- 
son with pepper and salt and serve with raw onions sliced 
fine. Mrs. C. I. Beck. 

LIMA BEAN SOUP. 

Take a pint of beans and if green peel them, if dry 
cook them long enough to loosen the skins and remove 
them; boil until they are very soft and will mash fine in 
the water, which should amount to about one quart ; add 
butter the size 'of a walnut, pepper and salt to taste and 
serve with crisp oyster crackers. Mrs. R. C. Richards. 

BEEF SOUP. 

Boil three pounds of beef slowly for three hours to 
extract the juices, then add an onion chopped fine, one tea- 



SOUPS. 



3 



cupful of pearl barley previously washed and soaked for 
half an hour, and boil an hour longer. Add water enough 
to have two quarts of soup when done ; season to taste 
with pepper and salt. After removing meat, and before 
taking from the stove, small bits of parsley or curled cress 
mav be added. 

CHICKEN SOUP. 

In boiling chickens for salads, etc., the broth may be 
used for soup. To the broth add a dozen tomatoes and one 
thinly sliced onion ; boil twenty minutes, season with pep- 
per and salt, add two well beaten eirgs and serve. 

Mrs. 0. I. Beck 

CLAM SOUP. 

Chop hue one dozen clams; scald clams and juice to- 
gether. Have ready one pint of boiling milk and pour 
the hot clams and juice into it. Add butter and a hand- 
fxil of cracker crumbs. Serve hot and at once. 

Mrs. James Hand. 

EGG SOUP. 

Heat a tablespoonful of flour smoothly into a table- 
spoonful of cold stock ; add four well beaten eggs ; stir 
this into two quarts of hot stock ; season to taste and sim- 
mer fifteen minutes and serve with fried blocks of bread. 

GREEN TURTLE SOUP. 

Let the turtle hang for four or five hours after the 
head is cut oft) to bleed ; then clean and boil in enough 
water to cover it until the claws loosen ; remove them and 
then place it in cold water for two or three minutes, then 
drain and cut into small pieces and put into two and a half 
quarts of stock with a bunch of sweet herbs, a sliced 
onion, pepper and salt ; cook slowly for about three hours ; 
strain and thicken with a little browned flour; simmer for 
half an hour and add the green fat cut into lumps about 
three-quarters of an inch square, and a few force-meat 
balls, (if the eggs are in. the turtle use these instead) and 
the juice of a lemon, and the soup is ready to serve. 
Canned turtle may be used if a live one cannot be 
procured. Warner's Cook Book. 

MOCK TURTLE SOUP. 

Boil a calf's head and tongua in four or five quarts of 
water until the strength of the meat is extracted : strain 



4 



TH E W A R K E S COOK IK )()K . 



the sou]) through a sieve, pick out what is good of the 
meat and add to the soup ; season with salt, pepper, allspice, 
a very little clove, a little cayenne ; thicken with a cup of 
browned Hour; add a little butter, and force-meat balls 
prepared in this way : Chop together one-half pound of 
veal and a slice of salt pork, season with salt, pepper, curry 
powder and sweet herbs, mix with the yolks of two eggs; 
make into balls, fry brown and drop into the soup. Mrs. D. 

MACARONI' SOUP. 
Take two quarts of stock, heat to a slow boil, add a 
teaspoonful of catsup, skim well, and drop in half a cupful 
of tancy macaroni which has : been cooked ten minutes in 
boiling water, simmer five minutes, season and serve. 

Mrs. S. T. Neill. 

NOODLE SOUP. 

Take two eggs, mix with flour enough to make a< very 
stiff dough, add half a teaspoonful of baking powder to 
the flour before mixing; roll thin and dry for an hour, 
then cut very fine and boil in two quarts of beef stock for. 
.twenty minutes. Season to taste. Mrs. D. D. Reed. 

NOODLE SOUP NO. 2. 

Boil a chicken in about two quarts of water, skim- 
ming well; season with pepper, salt and a little nutmeg; 
add celery tops and parsley. 

NOODLES FOR SOUP. 

Beat one egg light, add a pinch of salt and flour 
enough to make a stiff dough ; roll out very thin, dredge 
w T ith flour to keep from sticking; roll up tightly; begin at 
one end and shave down fine like cabbage for slaw; strain 
-soup and add noodles ten minutes before serving. 

Mrs. M. Strelitz. 

(GERMAN) NOODLE SOUP. 

Take a nice soup bone and put on with a gallon of 
cold water; let it come to a boil and skim ; then let it boil 
slowly for two hours. One hour before, serving add small 
pieces of carrot, onion, celery and parsley. Half an hour 
before serving add a few whole peppers, allspices, cinnamon 
and grated nutmeg to taste. This soup is improved by 
using a small chicken with the bone. Strain soup through 
a colander and Cook noodles imit and' serve liot. Mrs. D; S. 



soups. 5 



OYSTER SOUP. 

One quart of oysters, one quart of water, one quart of 
milk, one-half cup of celery chopped fine, one-half cup 
butter. Let the water come to a boil and add the celery 
and milk ; let it boil once more and add the oysters and 
butter. When the butter lias melted season to taste with 
pepper and salt and remove at once from the stove. 

Mrs. \Y. M. Baker.. 
OXTAIL SOUP. 

Out one oxtail in small pieces and fry until tender in 
butter: remove from the pan and fry one onion, sliced, one 
teacupful chopped turnip, three or four stalks of celery 
and a small carrot sliced thin ; then put the fried oxtail 
and vegetables into three quarts Of beef stock with half a 
dozen crushed peppercorns, a small piece of red pepper, 
and salt to taste. Boil slowly one hour, then strain and 
serve. Warner's Cook Book. 

POTATO SOUP. 

Boil half a do/en huge potatoes, mash line, strain 
through a colander into the sou]) kettle ; add two or three 
quarts of sweet milk, piece of butter the size of an egg,; 
pepper and salt to taste, three or four crackers rolled fine, 
and two tablespoonfuls chopped parsley or celery. Let it 
come to a boil and serve. This soup will be improved by." 
the addition of a quart of stock. 

SAGO SOUP. 

Wash three ounces of sago in boiling water and'add 
it gradually to two quarts of boiling stock with seasoning 
to taste; simmer half an hour; beat the yolks of three 
eggs and add them to one-half pint of boiling milk or* 
cream, stir quickly into, the soup and serve immediately.. 
Do not let the soup-boil after the eggs are added or it will 
curdle. 

TOMATO SOUP SO. 1. 

To about two quarts of good beef stock (made from- 
three pounds of beef boiled slowly for three hours) add 
one quart of tomatoes and boil about half an hour; season, 
with salt and pepper; strain and serve. 

TOMATO SOUP NO, 2. 

One quart of tomatoes, 1 pint of' cream or thickened 
milk, one-half teaspoonful of soda, salt and cayenne pepper 



6 



to taste ; cook the tomatoes until done ; strain through a 
sieve ; put back into the kettle ; season and add the soda ; 
season the cream (or milk) and add to the tomatoes a few 
minutes before ready to serve. Mrs. W. G. Trunkey. 

TURKEY-BONE SOUP. 

After a roasted turkey has been served a portion of 
meat still adheres to the bones; these form the baisis of an 
excellent soup. Break the bones apart with the stuffing 
still adhering; put into a soup kettle with 2 quarts of 
water, a tablespoonful of salt, a pod of red pepper broken 
into pieces, 3 or 4 blades of celery cut fine, 3 medium sized 
potatoes, and 2 onions, all sliced. Let it boil slowly but 
constantly for 4 hours ; half an hour before dinner lift out 
the bones, skim the fat off, strain through the colander. 
There will be but little more than a quart of soup ; if more 
is desired, add a pint of hot milk or more hot water; make 
force-meat balls by chopping some of the meat very fine ; 
take half a teaspoonful of cracker crumbs rolled fine, a little 
cayenne pepper, salt, a little grated lemon peel, half tea- 
spoonful of herbs ; mix these together and add a beaten 
egg to bind them, roll into balls about the size of a hickory 
nut and drop into the soup ten minutes before serving ; 
pour the soup over a large tablespoonful of parsley chopped 
fine and serve at once. . Mrs. W. J. Richards. 

VEAL SOUP. 

To 3 pounds of a well broken joint of veal add 4 
quarts of water and set to boil ; prepare one-fourth (J) 
pound of macaroni by boiling it in a dish, by itself, with 
enough water to cover it ; when the macaroni is tender add 
a little butter and season to taste with pepper and salt, then 
add the macaroni and the water in which it was cooked to 
the stock ; onions or celery may be added for flavoring. 

VEGETABLE SOUP. 

Boil a beef bone in 3 quarts of water, 3 hours ; remove 
the meat and add to the soup a very little cabbage, 1 onion, 
a carrot, a turnip, some celery all chopped fine and 1 table- 
spoonful of rice or barley, season with salt and pepper and 
boil an hour ; serve as it is or strain if preferred ; season 
the meat with pepper and salt, a small piece of butter and 
cook brown in a little of the broth until tender and serve 
after the soup. Mrs. B. 



SOUPS. 



7 



VERMICELLI SOUP. 

One quart of stock, 2 ounces of vermicelli, salt and 
pepper ; melt the stock, then bring it to a boiling point ; add 
the vermicelli, boil fifteen minutes ; add salt and pepper and 
serve at once. Mrs. Rorer. 



THE WARREN COOK BOOK. 



* FISH- * 



HOI LED FRESH COD. 

Sew up the piece of fish in thin cloth, boil in salted water, 
allow 15 minutes to the pound ; carefully unwrap, and pour 
over it sauce for codfish, 

BOILED FISH. 

To boil a fish, fill with a rich dressing same as for 
poultry, wrap in a well floured cloth, tie closely with twine 
and place in boiling- water; simmer from 10 to 12 minutes 
to tin 1 pound according to the size. 

BROILED SHAD. 

Sprinkle with salt and allow to stand 2 or ; > hours; then 
broil slowly the inside of fish first, then turn and broil out- 
side. Serve on a hot platter with a little butter if the fish 
is dry. Florence S. Wood, 

BROOK TROUT. 

Wash and drain a few minutes; split nearly to the tail, 
flour nicely, salt and pepper; fry in a little butter, or with 
slices of salt pork. 

BAKED FISH. 

Clean, rinse and wipe dry a fish weighing 3 or 4 pounds, 
rub fish inside and out with salt and pepper, fill with stuf- 
fing made like that for poultry, but drier; sew it up and 
put it in a hot pan with some drippings and a little lump 
of butter, dredge with flour and lay over the fish a few 
slices of salt pork or hits of butter, and hake 1J hours, 
basting: occasionally. Mrs. H. Wilson. 

BOILED SALT MACKEREL. 

After freshening, wrap in a cloth and simmer for 15 
minutes ; remove, slice over it two hard boiled eggs and 
pour over drawn butter or a dressing made with a. little 
milk and flour. Garnish with parsley leaves. 

Mrs. T. W. McNett 



10 



THE WARREN COOK BOOK. 



CREAM SALMON. No 1. 

Take out the contents of a pint can and remove bits of 
-skin and bone ; drain ofF the fluid and mince fine. For a 
white sauce boil 1 pint ot milk thickened with 2 tablespoon- 
fuls of corn starch, and add 2 tablespoonfuls of butter, with 
mlt and pepper to taste. Prepare 1 pint of finely 
powdered bread crumbs, (the bread to be not too fresh) 
place a layer of them in bottom of pudding- dish, then a 
layer of the salmon, then a layer of white sauce. Repeat 
these layers, ending with the bread crumbs and bake till 
the top crumbs are a handsome brown. Any that is left 
over may be made into delicious croquettes and fried in 
butter. Mrs. D. L. Gerould. 

CREAMED SALMON. No. 2. 

One can salmon, 1 cup cream, one-half cup milk, 2 small 
teaspoons corn starch rubbed smooth with 1 tablespoon 
butter, pinch of soda, pepper and salt to taste. Turn 
the salmon from the can into a colander to drain ; pick the 
fish into small flakes with a fork, removing all bone and 
skin. Have ready the milk and cream heated with the 
soda ; add to them the corn starch and butter, stir con- 
stantly until they thicken; put in the salmon and toss about 
until hot throughout; remove from Are and fill greased 
.scallop shelts or patty pans with mixture; sprinkle crumbs 
over top with bits ot butter, set in oven long enough to 
brown delicately. Serve with sliced lemon and crackers. 
Cold cod or halibut or other firm fish can be used > but it 
must be shredded very fine. Mrs. Joseph Hand 

CODFISH BALLS. 

One coffee cup full raw shredded codfish, 1 bowlful raw 
potatoes, boil together, mash together and beat vigorously, 
1 egg, butter one-half the size of an egg, pepper, thoroughly 
mix and roll into balls ; drop into hot fat and fry 3 minutes. 

Mrs. J. O. Parmlee. 

CODFISH BALLS. 

Pare and cut into small pieces 3 pints of potatoes, 1 pint 
of codfish picked up fine. Put in a kettle 2 quarts of water, 
put in potatoes with codfish on top; boil 15 or 20 minutes, 
•drain, mash and add 1 egg ; form in croquette shape and 
drop in hot lard as you would fried cakes. Very nice. 

Mrs. J. C. Wells. 



FISH. 



1 i 



TO FRY WHITE FISH. 

Roll fish in corn meal and fry in pork, gravy or butter, 
•cook slowly and season to taste. 

FISH SAUCE. 

Reduce the yolks of 2 hard boiled eggs to a smooth 
paste, add gradually two tablespoons of olive oil, one-half 
teaspoon mustard, pepper and vinegar to taste. Serve with 
baked fish. 

SAUCE FOR BOILED COD AND OTHER FISH. 

To 1 gill boiling water add as much milk ; stir into this 
while boiling '2 tablespoons butter gradually, 1 table- 
spoon flour wet up with cold water; as it thickens the 
chopped yolk of 1 egg boiled hard and 1 raw egg beaten 
light. Take from fire, season with pepper, salt, a little 
-chopped parsley and piece of lemon, and set covered in 
boiling water (but not over fire) 5 minutes, stirring oc- 
casionally. Pour part of sauce over fish when dished .; the 
rest in a boat. The R. B. and P C. 



SHELL, FISH- 



CREAMED OYSTERS. 

One pint of cream, 1 quart of oysters, 1 small piece onion, 
1 very small piece of mace, 1 tablespoon of flour, salt 
and pepper. Let cream with onion and mace come to a 
boil; mix flour with a little cold milk, and stir into boiling 
cream. Let oysters come to a boil in their own liquor and 
skim carefully; pour boiling cream over oysters, skim out 
mace and onion. Mrs. James O. Parmlee. 

CLAM FRITTERS. 

One do/en clams minced tine, 1 pint milk, 3 eggs ; add 
the liquor from the clams to the milk; beat up the eggs and 
add to this, with salt, pepper and Hour, enough for a thin 
batter; lastly add the chopped clams. Fry in hot lard, try- 
ing first to see if fat and batter is right ; 1 teaspoonful makes 
a fritter. Fry quickly. 

CLAM CHOWDER. 

Fry three slices of salt pork cut fine, have a quart of 
soft shelled clams and about five medium sized potatoes 
sliced fine. Upon the fried pork place a layer of clams 
and a layer of potatoes alternately and pour the clam juice 
over them with a pint of hot water. Cook till nearly done 
then add half a dozen broken crackers and a pint of rich 
milk, salt and pepper to taste. The hard shelled clam 
would require an hour and a half cooking before using as 
above directed. Mrs. J. AY. Jenkins. 

ESCA L( )PE1 ) O Y STERS. 

One quart of solid oysters, a layer of bread crumbs or 
rolled cracker, then a layer of oysters, pepper, salt and but- 
ter to suit the taste, sometimes a little ground mace. Al- 
ternate until oysters are used; last a layer of bread crumbs. 
Place on top one-half dozen pieces of butter the size of a 
walnut, season and pour over all the oysters liquor and 1 
large cup of milk. Bake one-half hour in a quick oven. 

Mrs. T. O. Slater. 



SHELL FISH. L8 



FR I ( 2 A SS E E DO YST E R S. 

Fnr 1 or - quarts of oysters (washed and wiped) fake 
one-half cup of butter, put in a pan and let come to a boil, 
then put in oysters and cook ; take oft the stove and add 1 
tablespoonful of flour mixed in a little milk, 1 cup of 
cream, pepper to taste ; then put hack on the stove and let 
it come to a boil; add the yolks of 3 eggs well beaten, but 
do not let it boil after that. Pour over a platter of buttered 
toast. Mrs. J. C. Wells. 

FRIED OYSTERS. 

Two do/on large oysters, drain off liquor, spread upon a 
napkin to dry for 15 or 20 minutes; then take each oyster 
separately and dip in beaten egg, then into cracker crumbs 
rolled very fine and seasoned with salt and pepper. Let 
stand 1 hour in a cool place ; then fry in smoking hot lard 
until delicately browned. Drain on brown paper and send 
to table on a war nun] napkin. E. P. 

LOBSTER CROQUETTES. 

Chop very fine, mix with pepper, salt, bread crumbs and 
a very little parsley, moisten with cream and a small pi eec 
of butter ; shape, dip in beaten cog, vo \] \ n bread crumbs 
and frv in butter. 

OYSTER TOAST. 

One-half pint oysters chopped small, 1 cup of milk, I 
egg, 1 teaspoonful of butter rolled in one of corn starch. 
Heat the milk in a double boiler with the corn starch and 
butter; bring the oyster liquor to boiling and cook the 
chopped oysters in it for 5 minutes ; season to taste; add the 
hot milk into which the beaten egg has been stirred, take at 
once from the fire; pour upon slices of buttered toast and 
cover closely. Mrs. C. C. Thompson. 

OYSTER PIE. 

Put 1 quart of oysters into a pan, cover with cream and 
season ; cover with a crust made same as for chicken pie 
and bake. Mrs. F. H. Rockwell. 



THE WARREN COOK BOOK, 



8HELL FISH. 



MEATS i SABLES- 



Inattention to the temperature of the water and too early 
application of salt causes great waste in boiling meats. To 
make fresh meat rich and nutritions it should he placed in 
a kettle of boiling water, skimmed well as soon as it begins 
to boil again, and placed where it will slowly boil. Turn 
meat occasionally and keep well under water and fresh hot 
water supplied as it evaporates in boiling. Boil gently, as 
rapid boiling hardens the fibrin and renders the meat hard 
and tasteless. No salt should be added until the meat is 
nearly done, as it extracts the juices if added to soon. Salt 
meats should be put on in cold water, so that it may freshen 
in cooking; as soon as water boils (if meat is very salt), re- 
place by fresh cold water, the water being changed until it 
remains fresh enough to give meat a palatable flavor when 
done. Allow 20 minutes to the pound for fresh meats, and 
25 for salt and smoked meats ; the time to be- modified, of 
course, by the quantity of meat. The broth of boiled meats 
should always be saved to use in soup, stews and gravies. 
A pod of red pepper in the water will prevent the un- 
pleasant odor from filling the house. 

BEEFSTEAK BROILED. 

To cook a good, juicy steak never pound it, but slash it 
several times across each way; lay upon a gridiron well 
greased ; have a nice bright fire and broil quickly without 
burning; if the coals blaze from the drippings, sprinkle on 
a little salt, which will instantly extinguish the flames. 
Steak should be turned constantly while broiling, and to 
be rare should not cook over three minutes ; butter, pepper 
and salt well after taking up. Serve on a hot platter. 

Mrs. W. W. 

BEEFSTEAK FRIED. 

Put the steak previously pounded into a very hot frying 
pan ; after it has remained a very few moments, turn 
quickly several times. When done put on a hot platter, 
salt, pepper and butter. 



MEATS AND SAUCES 



17 



BEEFSTEAK STUFFED. 

Stuffed beefsteak is as nice for dinner as a much more 
expensive roast; it can be prepared from a rather poor 
flank or round steak; pound well, season with pepper and 
salt, and spread with a nice dressing, roll up, and tie closely 
with twine; put in a kettle with one quart of boiling water, 
boil slowly one hour, take out and place in a dripping pan, 
adding water in which it was boiled, basting frequently 
until a nice brown, and making gravy of the drippings. 
Or you may put it at once into the dripping pan and omit 
the boiling process. If it bakes too rapidly cover with a 
pan. It is delicious sliced cold. Mrs. Dwight Cowan. 

B E E EST E AK SCALI A ) P EI ) . 

Chop very tine, raw steak; butter a tin, place in it a 
layer of the chopped meat ; then a layer of bread crumbs ; 
on this bits of butter, pepper and salt ; then another layer 
of meat, bread, pepper and salt ; beat one egg thoroughly, 
add one-half teacupful of milk, one-half cupful water; pour 
carefully over the top; stick bits of butter thickly over it ; 
bake one-half to three-fourths of an hour. Cover the dish 
until steamed through, then remove and brown. 

Mrs. S.I). Smallev. 

BAKED HAM. 
Soak ham over night in water enough to cover it, add 2 
tablespoonfuls of soda previously dissolved in the water. 
Make a batter of Hour and water and put all over the ham ; 
if a large one bake 3 hours; if small, 2 hours. Lay sticks 
in the pan to keep it out of the fat; when done scrap off 
the batter and dress. Mrs. Sehermerhorn. 

BROILED HAM. 
Cut slices of ham very thin ; put on broiler and cook 
over clear coals for 5 minutes. The broiler must be turned 
constantly, as the fat from the drippings blaze up. Serve 
the meat very hot. 

BROILED MUTTON CHOP. 
Place chops on gridiron over a clear tire ; turn frequently, 
taking care that the fork does not penetrate t he lean part 
of the chops. Season with pepper and salt. When (lone 
put a piece of butter on each chop and send to table on a 
hot dish. Broil lamb chops same way. Serve with tomato 
sauce. 



18 



THE WARREN COOK BOOK. 



BROILED PORK CHOPS. 

Have the chops cut thin ; put them in a stew pan and 
cover with boiling water; simmer for one-half hour ; then 
remove from water and dredge lightly with salt, pepper 
and flour. Broil over a clear fire for 10 minutes. Pre- 
pared in this way, the pork will be well cooked and tender. 

Miss Parloa. 

BROILED WOODCOCK. 

Split down the hack; lard the breast with fat, salt pork 
and broil. Have ready small pieces of buttered toast, lay 
each bird on a piece of toast breast side down, and season 
with salt, pepper and bits of butter, just breaking the bone a 
little so seasoning will penetrate, tnen turn over and season 
top with salt, pepper and butter. Set in oven a moment before 
serving. Pass currant jelly with woodcock. 

Mrs. A. I). Wood. 

BROILED GROUSE. 

Split down the back and lard the breast ; season inside 
and out with salt and pepper ; place in a pan and cover 
closely with another pan inverted ; place in oven and allow 
to remain 20 miuutes, after which place on broiler and 
brown. Allow a good sized piece of butter for each bird,, 
melt in pan which came from oven and pour over birds. 

Mrs. A. D. Wood. 

BROILED PIGS' EEET. 

W hen pigs' feet are wanted for a breakfast dish they 
must be boiled the previous day. One foot is enough for 
each person. Scrape the feet and wash them thoroughly; 
then tie each one in a seperate piece of cheese cloth and 
put all into a stew pan with two tablespoonfuls of salt to 
eight feet, and boiling water enough to cover them ;let the 
water boil up once, then set the pan back where the feet 
will simmer for six hours. At the end of that time take 
the pan from the fire and set it where its contents will be- 
come cool; when cold, remove the feet to a platter and 
drain them, but do not take off the cloth. In the morning 
remove the cloth and split the feet. Dredge with salt, 
pepper and flour, and broil over clear coals for ten minutes; 
place on a warm, platter, season with salt, pepper and but- 
ter. Miss Parloa. 



MEATS AND SAUCES. 



19 



BOILED LEG OF MUTTON. 

Put into a kettle of boiling water, add 1 cup of well 
mashed rice. When water boils skim it carefully ; let 
boil rapidly for 15 minutes; then set kettle back where it 
will only simmer for 2 hours. If you prefer to have the 
mutton better done, cook 15 minutes longer. The rice 
makes it whiter and more tender ; serve with caper sauce. 

Miss Parloa. 
BOILED BEEF TONGUE. 

Put on a kettle of boiling water, add 1 pint salt, 1 pod 
of red pepper, or a pinch of cayenne ; if water boils away, 
add more so as to keep the tongue well under water until 
done ; boil until it can be easily pierced with a fork. Take 
out, remove skin, take 1 cup water, one-half cup vinegar, 
one-half tablespoon sugar, scald and pour over. Let 
stand two days before using. This amount of salt is enough 
for two tongues if the kettle is large enough to hold them. 

BOILED HAM. 

Brush thoroughly to remove dust and mould ; soak in 
cold water one hour, cut hardened surface and butt of ham 
off, put over fire in cold water, let come to a boil and keep 
steadily at this point for one hour. Change water and boil 
until done. A ham weighing 12 pounds will require 4 
hours boiling; remove skin and leave ham in water until 
cold, then it is ready for use. When ham is ready to put 
in kettle for boiling, stick full of whole cloves and bits of 
cinnimon. Mrs. W. A. Hall. 

BRAISED BEEF. 

Take six or eight pounds of the round or the face 
of the rump, and lard with one-fourth pound of salt 
pork ; put six slices of pork in the bottom of braising pan 
and as soon as it begins to fry add two onions, I'.alf a small 
carrot and half a small turnip all cut fhie. Cook them un- 
til they begin to brown ; then draw them to one side of 
the pan and put in the beef, which has been well dredged 
with salt, pepper and flour. Brown on all sides, then add 
one quart of boiling water and a boquet of small herbs; 
cover and cook slowly in the oven for four hours basting 
every twenty minutes ; take up, thicken gravy, pour over 
meat and serve. Or, add to the gravy one-half can of 
tomatoes, cook ten minutes, strain, pour around meat and 
serve. 



20 



THE WARREN COOK BOOK. 



BAKED HASH. 

One cupful of any kind of cold meat chopped rather 
coarse ; remove fat and gristle ; add to the meat one-half 
cupful of cold water, 1 cupful cold mashed potatoes, 2 
tablespoonfuls butter and 2 tablespoonfuls bread crumbs, 
season with pepper and salt and bake 1 hour. 

BEEF SAUSAGE. 

Use 3 pounds of raw round of beef, 1 pound of beef suet, 
1 pint cold water, one-half tablespoonful of salt, one-fifth 
tablespoonful cayenne, one-half teaspoonful white pepper, 
1 generous -teaspoonful sage. Chop beef and suet very fine, 
add the seasoning and water and mix thoroughly ; make in- 
to small cakes and dredge with flour, fry for (5 minutes and 
serve very hot. Miss Parloa. 

BEEF LOAF. 

Three and one-half pounds of round steak chopped fine, 
1 cup crackers rolled fine, 1 cup sweet milk, one-half cup 
butter, 1 teaspoonful of pepper, 2 eggs ; bake 3 hours, bast- 
ing with hot water and butter. Mrs. E. E. Allen. 

BEEF ROLL. 

Three pounds of beefsteak chopped line (buy already 
•chopped) 1} cup oyster crackers rolled fine, 2 eggs 
well beaten, almost 1 cup boiling water, butter the size of 
an egg, salt and pepper to taste ; make into 2 rolls and 
-cover with boiling water ; bake 3 hours. 

Miss Libbie Winger. 

BEEF OMELET. 

One pound tender beef chopped ; roll two soda crackers 
fine, 2 eggs, a small lump butter, and pepper and salt and 
.sage to suit taste ; mix well and make into a roll, place in 
a tin with a little butter and water: hake one hour basting 
it frequently. Mrs. J. Gleave. 

( REAMED BEEF. 

Shave one-half pound of beef into thin slices ; put 3 table- 
spoonfuls of butter into a frying pan, and as soon as it is 
melted add the meat ; stir until the slices begin to curl, 
then add 1 cupful of milk and when the milk boils, stir in 
1 teaspoonful of flour, mixed smooth with 3 tablespoonsful 
of milk ; season with pepper, boil up once and serve. 

Miss Parloa. 



MEATS AND SAUCES. 



21 



FRIED VENISON. 

Trim steak or cutlets nicely and put scraps on the stove; 
in a little cold water to boil ; lard venison and place in a 
hot frying pan with a good sized piece of butter; season 
on both sides with pepper and salt, cover closely and cook 
slowly for 15 or '20 minutes, then remove the cover and 
fry brown on both sides; remove from pan, into which pour 
liquor from scraps for gravy ; thicken and pour over meat. 

F. S. W. 

FRIED MUTTON CHOPS. 

Select mutton not too fat, put 1 tablespoon of butter in- 
to frying pan ; when melted lay in chops well seasoned with 
salt and pepper; let fry 5 minutes, turning over once; then 
dip each chop in beaten egg, then in bread or cracker 
crumbs and fry until browned on both sides. 

FRIZZLED BEEF. 

Out one-third pound of dried beef thin as shavings; beat 
together 6 eggs, and one-third cup of milk and season 
lightly with salt and pepper. Put 2 tablespoonfuls of but- 
ter into a frying pan, and when it has become melted put 
in the shaved beet; stir over a hot tire until the meat be- 
gins to curl ; then draw the pan back where there is less 
heat, add the mixture of eggs and milk ; stir until the eggs 
begin to thicken ; then pour into a warm dish and serve at. 
once. Miss Parloa. 

FRICK DI L L ES. 

Take any kind of cold meat, no matter if there are two' or 
three kinds ; chop ; hue to one large cupful addtwo well beaten 
eggs: take two small pieces of bread, pour boiling water 
over them, then drain off all the water you can. Season well 
with salt and pepper; add a small piece of butter, mix well ; 
make into small patties and fry in butter to alight brown 
Dice tor breakfast or tea. Miss Sarah Hackney. 

FROGS' LEGS. 

Dip in beaten egg, then in cracker dust, and fry a deli- 
cate brown in butter; season both egg and crumbs with a 
little salt. Florence S. Wood. 

HAM CROQUETTES. 

Chop the choice bits of ham fine and season with pep- 
per or mustard ; with a little flour in hands make into small 



22 



thp: warren cook book. 



balls and dip in beaten egg ; roll in bread or cracker crumbs 
and fry to a light brown in hot lard. Mrs. W. A. Hall. 

HAM BALLS. 

Chop fine cold cooked ham ; add 1 egg for each person 
and a little flour ; beat together, make iuto balls and fry 
brown in hot butter. Mrs. Dwight Cowan. 

LIVER AND ONIONS. 

Cut liver in small pieces one-half inch square; pour 
boiling water over, drain and dredge with flour; have 
ready 4 or 5 onions sliced, place in a hot frying-pan with 
a good sized piece of butter with liver on top of onions; 
season with salt and pepper, cover and cook slowly until 
onions are tender; remove cover and brown; add at the 
last 1 tablespoon of hot catsup. Florence S. Wood. 

LIVEE AND BACON. 

Cut thin slices of liver, pour boiling water over it and 
immediately pour off; take an equal number slices of bacon 
and fry, turning often until they are crisp; when done re- 
move from fat, place on a hot dish ; dredge liver with 
flour, season with pepper, fry slowly in the hot fat, turning 
frequently ; dish liver and bacon, a slice of each alternately. 

MOCK DUCK. 
A round of steak seasoned with pepper and salt ; make 
a dressing as you would for poultry with a little salt pork 
cut up with it ; spread on steak ; roll and tie as nearly in 
the shape of a duck as possible ; bake till done and serve 
with a nice grrvy. Mrs. S. P. Schermevhorn. 

MEAT PIE. 
Cut the meat into small bits and stew until tender in 
just enough water to cover it ; line the sides of a pudding 
dish with rich crust; put in a layer of meat, seasoned well 
with salt, pepper and a very little onion, then a layer of 
sliced boiled potatoes and bits of butter, and so on until 
the dish is full ; pour over all the gravy in which the meat 
was stewed, thickened with a little flour; cover with a 
thick crust leaving a slit in the middle. If the pie gets 
dry add more gravy or a little hot water. 

POT ROAST. 
Take a nice piece of beef, if for dinner put on quite 
early (8 o'clock), in just enough water so that it will not 



MEATS AND SAUCE! 



23 



burn ; cover closely and let steam until tender, then let 
brown nicely and make a brown gravy with it ; se ason with 
salt and pepper. Miss S. Hackney. 

ROAST BREAST OF VEAL. 

A 'breast of veal well seasoned, a force-meat made of 
bread crumbs, 1 egg, 1 small onion parboiled, then chop 
fine, season with pepper and salt, moisten with milk ; put 
this on ribs and press in shape ; roast till done and nicely 
browned ; serve with brown grav} r . Mrs. 8. P. S. 

ROAST QUARTER OF LAMB. 

After trimming- joint, skewer o slices of bacon to the 
outside; spread the inner side with butter and cover with 
fine bread crumbs seasoned with salt and pepper and minced 
parsley to taste 1 ; bake in moderate oven, and when nearly 
done, remove bacon and cover with bread crumbs; let bake 
long enough to make a nice brown; serve with sauce or 
lemon juice, as preferred. 

ROAST BEEF. 

Place 1 spider on top of stove, and when smoking hot 
put in your roast which has been thoroughly rubbed with a 
moist cloth; sear and turn over; salt pepper and dredge 
with flour the seared side. By this time it will be ready 
to turn again; treat this side in the same way; put in 
oven. Cook a 3 pound roast three-fourths of an hour. 

Mrs. J. O. Parmlee. 
ROAST RABBIT. 

Skin and clean with care; wash thoroughly and wipe 
dry; stuff with bread crumbs and chopped fat pork ; sea- 
son with onion, thyme, salt and pepper; sew up, bind the 
legs to the body and place in a dripping pan; pour over it 
one-half cup of boiling water and invert another pan over 
it; baste with butter and the water in the pan. Just before 
taking from the oven, dredge with flour and give a final 
basting. Thicken and season gravy; serve in a gravy-boat. 

ROAST VENISON. 

Lard plentifully and roast as beef, basting often. 

Florence S. Wood. 

SHOULDER OF MUTTON, STUFFED. 

Buy a shoulder of mutton weighing 3 or 4 pounds 
and have the butcher remove the bones, which should be 



24 



THE WARREN COOK BOOK. 



saved; wipe meat carefully, dredge with 1 tablespoonful of 
salt and 1 teaspoonful of pepper; make dressing by soak- 
ing lh cupfuls of stale bread in one-third cupful of cold 
water, add 1 tablespoonful of butter, one-fourth teaspoon- 
ful chopped onion, one-eighth teaspoonful pepper, one-fourth 
teaspoonful of summer savory, one-fourth teaspoonful of 
thyme, 1 well beaten egg. After spreading meat with this 
dressing, roll it up; fasten with skewers and place in a 
meat pan ; put bones and one-half pint of water in the bot- 
tom of pan; cook in a hot oven for one-fourth hour, bast- 
ing half a dozen times with the water in the pan; salt, pep- 
per and flour. If the water cook away add more. When 
meat is done place on a hot platter; skim fat from gravy 
in the pan; add water enough to make one-half pint of 
gravy; thicken with I teaspoonful of flour, mixed with a 
little water ; boil for a minute and season if necessary. 

Miss Parloa. 

STEWED KIDNEY. 
Cut a kidney in small pieces; put one-fourth pound 
butter in a sauce pan on the tire, and when very hot put in 
the kidney, stirring with a wooden spoon 3 minutes over a 
brisk Are; add for each pound of kidney one-half table- 
spoon of flour, one-half teaspoon of salt, half the quantity 
of pepper and a little sugar; moisten with 2 gills of water. 
Simmer gently for 5 minutes. Florence S. Wood. 

S W EETBRE A DS LARDED. 
Boil 20 minutes; draw through each one thin slices of 
pork; dredge with salt, pepper and flour; bake 20 minutes 
in a quick oven; serve with green peas sea> >ned with salt 
and butter and cover with cream sauce. Mrs. L. G. Noyes. 

SWEETBREADS. 
Boil 20 minutes ; drain off 1 water and cook 20 minutes 
in butter; add salt and pepper. Mrs. L. G. N. 

SCRAPPLE. 
Take pig's feet or hog's head and liver or gelatinous 
parts; boil till meat falls from the 1 bones (4 or 5 hours); 
take out, mince fine, take out bones, put back in liquor; 
season with black and red pepper, salt, sweet marjoram, 
sweet basil and summer savory ; then add 2 parts of Indian 
meal and 1 ounce of buckwheat; stir in meal slowly while 
boiling until the mixture is thick and ropy; then put in 
earthen pans to cool. Mrs. A. D. Wood. 



MEATS AND SAUCES. 



25 



VEAL CUTLET. 

Boil veal till tender, then dip in white of egg and 
rolled cracker crumbs, seasoned with salt and pepper; fry 
in butter to a rich brown. Mrs. J. \V. Kitchen. 

VEAL STEW. 

Three pounds of veal cut into strips inches long and 
1 inch thick, peel 8 large potatoes and cut into slices one- 
half inch thick; put layer of veal in bottom of pot, sprinkle 
with pepper and salt, then layer of potatoes, then layer of 
veal seasoned as before, use up veal thus; over last layer of 
veal put slices of salt pork, and over the whole, layer of 
potatoes. Pour water enough to cover; heat 15 or 20 min- 
utes and simmer 1 hour. 

VEAL POT PIE. 

One pound of veal cut in small pieces and stewed. 
For dumpling: 1 pint Hour, 2 teaspoons baking powder, 
butter the size of hickory nut rubbed into flour, in which 
baking powder has been mixed ; cut with biscuit cutter and 
drop into stew after meat has boiled one-half hour. Season 
stew to taste. Mrs. Blood. 

VEAL ON TOAST. 

(/hop veal rather coarse, salt, pepper and boil until 
tender in a little water; add a piece of butter, thicken with 
a little flour made into a thin paste with a little cold water; 
put toast on a warm platter, pour this over and serve. 

Miss S. H. 

VEAL CROQUETTES. 

Boil two pounds veal; when cold chop very fiuc, 
add one tea- cup of stale bread, grated tine ; pep- 
per, salt and grated onion to taste; a little chopped pars- 
ley is nice. Moisten with the liquor in phich the veal was 
boiled ; add 1 well beaten egg and make into oval shaped 
croquettes about 3 inches long; dip in egg and cracker and 
boil in lard like fried cakes; lay on paper and keep 
hot tor a few minutes until the lard is absorbed by the pa- 
per; serve hot, garnish with parsley. Mrs. dames Hand. 

VEAL LOAF. 
One and one-half pounds of uncooked veal, ih pounds 
of beefsteak chopped hue, 1 cup rolled crackers, 2 eggs, 
butter size of an egg, 1 tablespoonful salt, 1 teaspoonful 



26 THE WABREN COOK BOOK. 



pepper and a little grain of clove; thoroughly mix and 
make into a loaf; hake 2 hours in a slow oven in a closely 
-covered bread pan; when cold cut in thin slices. 

Mrs. J. Danforth. 

VEAL LOAF. 

Five pounds chopped veal, 1 pound chopped pork, 4 
-eggs, 2 cups rolled cracker, 1 cup milk; season; bake 3 
hours in bread tins. F. S. W. 

MINT SAUCE. 

Two tablespoonfuls of mint chopped fine, 1 cup vine- 
gar, 1 tablespoonful sugar ; the addition of 3 tablespoonfuls 
of the liquor from boiling lamb is an improvement. 

CAPER SAUCE. 

Beat to a cream 2 tablespoonfuls of flour and one-half 
cup butter, and pour upon it 1 pint of boiling water; set 
the mixture over the fire and stir constantly until it be- 
comes heated to the boiling point ; season with a little white 
pepper and grain of cayenne; add 1 tablespoonful of lemon 
juice and 3 tablespoonfuls of capers. Miss Parloa. 

DRAWN BUTTER. 

Piece of butter size of an egg, 1 heaping tablespoonful 
of flour, three-fourths pint boiling water, a trifle salt, a few 
leaves of chopped parsley; blend flour and butter; then 
add the boiling water, 'stirring constantly to make it smooth; 
boil 1 minute, salt to taste, and just before serving add 
parsley cut fine ; serve in gravy boat. 

TOMATO SAUCE. 

One large cup stewed tomato or the same quantity of 
the fresh fruit cut up fine, 1 tablespoonful flour, 1 table- 
spoonful butter, 1 tablespoonful sugar, 3 whole cloves, 3 
whole allspice, salt and pepper to taste; stew the tomato if 
fresh, 20 minutes, with the spice; if already cooked, thor- 
oughly heat ; rub through a wire sieve (the sieve should be 
fine enough to hold the seeds) ; add sugar, salt, pepper, and 
lastly the flour and butter rubbed to a cream together ; boil 
up hard for a moment, stirring all the time, and serve. 

CREAM SAUCE. 

Heat 1 tablespoonful butter, add 1 tablespoon flour 
and stir until perfectly smooth, then add gradually 1 cup of 
cold milk; let boil up once; season to taste with salt and 



MEATS AND SAUCES. 



27 



pepper and serve. This is nice for vegetables, omelets, fish 
or sweetbreads. P. H. 

APPLE SAUCE. 

Pare, core and slice tart apples; stew in water enough 
to cover them until they break to pieces; beat to a pulp 
with a good lump of butter and plenty of sugar; serve cold. 

E. B. and P. C. 

CR A MB EERY SAUCE. 

Place in sauce pan, little more than cover with water, 
cover and stew until skins are tender, adding more water 
if necessary; strain through sieve; add three-fourths pound 
sugar to every pound of berries ; let simmer 10 minutes ; 
then remove from fire ; do not strain unless you prefer it 
that way ; serve with roast turkey or game. 



THE WAKREN COOK BOOK. 



MEATS AND SAUCES. 29 



* I'dVVI.S. 4 



CHICKEN SMOTHERED IN MUSHROOMS. 

Split 2 well grown tender fowls down the back ; place 
them breast upwards in a dripping pan; pour over them a 
large cupful of boiling water, in which has been melted 2 
tablespoonfuls of butter; cover closely and roast in a steady 
oven until they are tender all through and a light, even 
brown; about 1 hour is required; baste at least every 10 
minutes; the two last times with clear butter; dish; keep 
hot while you make the gravy ; use browned flour to thicken 
it and add one small can of mushrooms cut up, each in three 
pieces; pour over the fowls and serve. 

Mrs. Mark Jamie son. . 
CHICKEN PIE. 

Boil 2 medium sized chickens ; season well with but- 
ter, pepper and salt ; cut in small pieces and place in a four- 
quart pan; then add 1 quart sweet cream; cover with a 
crust made the same as for baking powder biscuit, only 
mixed with cream, instead of milk; if sour cream is taken 
use 1 teaspoon of soda intead of the 2 teaspoons baking 
powder; salt crust a little; bake three-fourths of an hour. 

Mrs. F. H. Rockwell. 

FRIED CHICKEN. 

Put in frying pan one-half tablespoonful of butter ;. 
same quantity of lard; when hot lay in chicken rolled in a 
little flour, salt and pepper; cover and fry slowly until 
nicely browned on both sides. 

FRICASSEED CHICKEN. 

Joint the chicken and put in a steamer; place over a 
kettle containing 3 quarts of boiling water; steam until 
tender; then put it iti the kettle, in which leave 1 cupful of 
the drippings from the chicken; season with salt, pepper 
and a liberal piece of butter; then pour in one pint of rich 
milk; when at boiling point, stir in one-half tablespoon of 
flour mixed with a little cold milk, and when it begins to* 



FOWLS. 



31 



thicken remove from fire ; have ready baking powder bis- 
cuits, freshly made; split in two and laid crust side down on 
a platter; pour chicken over and serve. E. P. 

MOCK TERRAPIN. 

Half a calf's liver, season and fry a light brown : 
when perfectly cold cut into small pieces and dredge thickly 
with flour; take 1 teaspoonful mixed mustard, a pinch of 
cayenne pepper, 2 hard boiled eggs 'chopped fine, butter 
size of an egg, 1 tea cupful boiling water; put liver m the 
pan, add the other ingredients and pour the hot water last : 
boil 2 or 3 minutes and serve hot, Mrs. James Hand. 
POTTED CHICKEN. 

Boil the chicken in as little water as possible till very 
tender; season while boiling to suit the taste; then while 
hot separate the white meat from the dark and chop both 
verv fine; place the white part in a deep dish in any design 
wanted; fill up with the dark part; pour over it enough of 
the liquid left in the kettle to moisten it thoroughly, then 
place a small board over it and press with heavy weight; 
after a few hours turn it out on a platter and you will have 
a delicious as \vA\ as ornamental dish for th • table. 

Mrs. T. O. Slater. 

ROAST TURKEY. 
Take a turkey weighing from 8 to 10 pounds; singe, 
draw and wash clean ; rub it inside and out with salt; truss 
and stuff it ; rub the back lightly and the breast and legs 
thickly with soft butter and dredge with flour; place the 
turkey on its back in the dripping pan; pour 1 cupful of 
boiling water into the pan and place turkey m a hot oven ; 
watch to see that it does not get scorched and turn the pan 
that the turkey may get browned on all sides; when it has 
been in the oven 20 or 30 minutes, begin to baste with the 
water in the, pan and with salt, pepper and dredge with Hour ; 
baste every 20 minutes until done ; be careful that the water in 
the pan (iocs not boil dry. In the last twenty minutes 
baste often with melted butter; serve with cranberry sauce ; 
Dressing for turkey : Take 1 quart of stale bread crumbs 
and moisten with' milk or boiling water (be careful not to 
use too much) ; let stand 1 hour, then add 1 teaspoonful 
summer savory, 1 level tablespoon of salt, 4 tablespoon u!^ 
butter, 1 well beaten egg and pepper to taste; mix together- 



THE WARREN COOK BOOK. 



and then proceed to stuff the turkey. If you like more 
seasoning add it. I roast chicken in the same manner. 

TURKEY DRESSING. 
For a turkey weighing from 8 to 10 pounds allow 1 
loaf of stale baker's bread, 1 quart of oysters, 1 lemon, 2 roots 
of celery and one-quarter of a pound of butter. It is taken 
for granted that the turkey is thoroughly cleaned and wiped 
dry before putting the stuffing in; crumble the bread till 
very fine ; season with pepper and salt ; drain the oysters, 
setting the liquor aside ; now take a very sharp knife and 
peel off the outer rind of the lemon, being careful not to 
have any of the bitter and tough white skin left on ; cut 
the peel in very small bits ; chop the white part of the 
celery very fine, adding the butter and the juice of the 
lemon; mix the ingredients mentioned, stirring until thor- 
oughly mixed ; then proceed to stuff body and crop. A 
turkey of the size spoken of requires at least 2 hours' bak- 
ing, and it should be basted frequently ; the liquor of the 
oysters should be put in the pan when the pan is first set 
in the oven, and this is to be used in basting; possibly 
some water may be needed added to this liquor, as there 
must be sufficient kept in the pan to baste the turkey until 
done. The giblets and liver should be cooked in a basin 
on the top of the stove, and when very tender, chopped 
fine, and when the gravy is made add them to it. 

Mrs. T. O. Slater. 
ROAST GOOSE. 

The goose should not be more than 8 months old; the 
fatter, the more tender and juicy the meat. A goose 4 
months old is the choicest; kill at least 24 hours before 
eooking: cut the neck close to the back; beat the breast 
bone flat with the rolling pin ; tie the wings and legs se- 
curely and stuff with the following mixture : Three pints 
bread crumbs, 6 ounces butter or part butter and part salt 
pork, 2 chopped onions, 1 teaspoon each of sage, black 
pepper and salt. Do not stuff very full, and stick openings 
firmly together to keep flavor in and flit out. If the goose 
is not fat, lard it with salt pork, or tie a slice on the breast; 
place in a baking pan with a little water, and baste fre- 
quently with salt and water (some add onion and vinegar) ; 
turn often so that the sides and back may all be nicely 
browned; when nearly done baste with butter and a little 



FOWLS 



Hour; bake 2 hours, or more if old; when done? take from 
the pan, pour off the fat, and to the brown gravy left add 
the chopped giblets which have previously been stewed till 
tender, together with the water they were boiled in; thicken 
with a little flour and butter rubbed together; bring to a 
boil and serve with currant jelly; apple sauce is a proper 
accompaniment to roast goose. Mrs. J. H. S. 

ROAST DUCK. 

Boil until tender; this can be determined by trying 
the wing,. as that is always a tough part of the fowl; when 
tender take out ; rinse in clear water; stuff same as goose ; 
sprinkle salt over it; set in a pan with a little warm water; 
baste frequently and do not take it from the oven until 
thoroughly cooked. 

ROAST CHICKEN. 

When the chicken is nicely dressed till it with a dress- 
ing made as follows: Take enough stale bread to till the 
chicken and cut in very tine pieces; then put in a spider 
with 2 tablespoonfuls of butter and brown slightly ; when 
cool enough not to cook the egg, mix 3 eggs and enough milk 
to moisten nicely; pepper and salt to taste, and for those 
who desire it, sage is an improvement; put in the oven and 
roast until tender; baste often. — Mrs. D. D. Reed. 

T ERE A PIN E D ( HICK EX. 

Boil the chicken until the meat falls from the bones ; 
season with salt and pepper; shred with a fork; boil the 
gravy until you have '2 teacups left ; to this add one-half 
cup butter, a little flour, the yolks of '1 eggs: mix with the 
chicken; serve cold. Mrs. C. C. Thompson. 



THE WARREN COOK BOOK. 




BOILED EGGS. 

Put them on in cold water, and when it has boiled the 
eggs will be done, the whites being soft and digestible/'as 
they are not when put on in boiling water. 

Jennie Halliday, 

BAKED EGGS. 

Butter a deep plate thoroughly, add a little salt and 
pepper, break in the eggs and immerse them with sweet 
cream, put into the oven and bake five minutes or till the. 
egg is "set." Ready for the table. 

Mrs. Dr. Hazeltine. 

POACHED EGGS. 

Nearly till frying pan with boiling water, add a little 
salt and vinegar, break eggs one at a time into wet saucer, 
slip from this upon surface of water, cook slowly three 
minutes, take up with perforated skimmer, lay carefully 
upon buttered toast and serve immediately. 

PICKLED EGGS. 

Boil the eggs very hard; when cool cut in halves, 
lengthwise, sprinkle them plentifully with vinegar, to which 
lias been added a little melted butter, pepper and salt. 

Jennie Halliday. 

KENTUCKY K(i(r8. 

Bring one-half pint of new milk to a boil and stir into 
it six eggs not beaten, cook slowly two minutes, stirring 
occasionally, salt to taste, dot with butter and serve on dry 
toast. Household. 

DEVILLED EGGS. 

Boil as many eggs as are needed, for twenty minutes; 
when cool enough to handle cut in halves lengthwise, ex- 
tract the yolks and rub these to a paste with a little melted 
butter, some cayenne pepper (or white pepper if preferred), 



36 THE WAKEEN COOK BOOK. 



a little salt and just a dash of vinegar, fill the whites with 
this and serve on a platter garnished with parsley. 

Mrs. D. L. Gerould. 

EGGS FOB LUNCHEON. 

Boil some eggs twenty minutes, cut in halves and lay 
on a platter, prepare a drawn butter gravy and pour over 
'the eggs. Mrs. I). L. Gerould. 

DEVILLED EGGS. 

Boil six eggs ten minutes, put into cold water, peel, 
cut in halves, slicing a little off one end so that the egg 
will stand up, remove the yolks, rub them to a smooth 
paste with a little melted butter, cayenne pepper, mustard 
and vinegar, with which fill the hollow in the whites, and 
serve in bed of white cabbage, sliced, or use as garnish for 
meats. Jennie Halliday. 

OMELET. 

Six eggs, one tablespoonful of Hour, one cup of milk, 
a pinch of salt, beat the whites and yolks separately, mix 
the Hour, milk and salt, add the yolks, then add beaten 
whites; have buttered spider very hot, put in, bake in a 
quick oven rive minutes. Mrs. Hoffman. 

PL A IX OMELET. 

Three eggs well beaten, stir into eggs about one and 
one -half teaspoonful flour, beating it smooth, then add a 
little salt and a large tumbler of milk ; heat a spider or fry- 
ing pan, melt in it a little butter to grease it well, pour in 
the omelet and bake in oven to a nice brown. 

Mrs. J. Gleave. 

OMELET. 

Six eggs, one tablespoonful floui, one cup sweet milk, 
a pinch of salt, beat the yolks and whites separately, mix the 
flour, milk and salt, add the yolks, then add beaten whites; 
have a buttered dripping pan very hot, put in, bake in a 
quick oven five minutes. Mrs. D. Cowan. 

TOMATO OMELET. 

Have ready as much tomato as would be required for 
the meal, cook well and rub through a colander, season 
with butter, salt and pepper, a tablespoonful of white sugar. 
Make a nice omelet of rive eggs, and one cup of milk, make 
in two rolls, lay on a platter and pour the tomato over it. 
Send to the table hot. Mrs. E. Rogers. 



EQGrS, 



37 



EGGS. 38 



* VEGETABLES- 4 



ARTICHOKES. 

After washing well soak in cold water one-half hour, 
boil in plenty of water with a little salt one and one-half 
hours, drain and serve with melted butter or slice into a 
dish and pour over vinegar, Mrs. A. Ruhlman. 

ASPARAGUS. 

Boil five minutes, pour off water, add more, boiling 
hot ; boil ten or fifteen minutes, letting the water nearly all 
boil out, then season with salt, pepper and butter ; make a 
thickening of one teaspoonful of flour mixed with a little 
milk and stir in ; have toasted a few slices of bread, spread 
with butter and put in a dish and over them turn aspara- 
gus and gravy. Mrs. T. W. McNett. 

FRIED APPLES. 

Pare, core and cut in halves good, tart apples; lay in 
spider with a piece of butter the size of a walnut, sprinkle 
over them one-fourth cup sugar and fry until nicely browned ; 
when dishing slip a knife under each one and slide onto 
platter. Serve hot. Mrs. G. P. Orr. 

A GOOD, BOILED DINNER. 

Put meat on in enough water to cover; when it boils 
set the kettle where it will boil very slowly; cook until 
almost tender, then add vegetables as follows : Cabbage 
cut in quarters, potatoes whole and turnips cut in halves. 
The meat should be well skimmed before adding vege- 
tables. Boil together until done, add salt a little while 
before taking up. It should be cooked down until there 
is only water enough to keep from burning. T. W. M. 

BAKED PORK AND BEANS. 

One pint of beans soaked over night, put over tire and 
boil until softened. Pour off water and add fresh from the 
teakettle. Take two or three tablespoonfuls of molasses 



40 



THE WAERES COOK BOOK. 



and a small piece of pork which has been standing in boil- 
ing- water. Bake in same kettle until done, always add 
boiling water as needed while cooking. 

Mrs, J.O.Parmlee. 
BEET GREENS. 

Wash young beets in several waters, looking over 
carefully to see that no worms remain ; do not separate 
roots from leaves. Fill dinner pot half full of salted boil- 
ing water, add beets, boil from one-half to three-fourths of 
an hour, drain through colander, put in dish and season 
with butter, salt and pepper. 

BEETS. 

In washing be careful not to break the fibers, as the 
juice escapes and they lose their color. Boil in plenty of 
water until tender. Take out, drop in cold water and slip 
off the skin. Slice and place in a dish, adding salt, pepper 
and vinegar. Serve while hot. 

FETED CUCUMBERS. 
Slice and let stand in salt water one-half hour. Beat 
one or two eggs, as required, and dip the cucumbers in the 
egg and roll in cracker dust and fry in butter until a nice 
brown and serve hot. Mrs. Schermerhorn. 

GREEN CORN OYSTERS. 

Eight ears of sweet corn, grated, two cups of milk, 
three eggs, salt and pepper, flour enough to make a batter. 
Put a tablespoonful of butter into a frying pan and drop 
the mixture into the hot butter, a spoonful in a place. 
Brown on both sides. Serve hot for breakfast. 

Mrs. D. D. Reed. 

STEAME1 ) CAULIFLOWER. 

Choose nice, white head, trim off outside leaves, open 
in places to remove insects which are found about the stalk 
and let lie with heads downward in salt and Mater for one 
hour, which will draw out the vermin ; then put in steamer, 
cover tightly and steam until tender. Serve whole with 
cream dressing turned over it. Mrs. W. A. Mitchell. 

STEWE] ) ( JAUL 1 F I /) \Y E R . 

Cut into small clusters, lay in cold salt water half an 
hour, then drop them into boiling water and boil fifteen 
minutes ; turn off most all the water and add one pint of 



41 



milk or cream, a lump of butter, pepper, salt and a little 
Hour. Let this come to a boil, taking care not to scorch. 
Arrange nicely in a dish and pour the dressing over it. 

Mrs. M. E. Rogers. 

STEWED CARROTS. 

Boil whole until perfectly tender, then chop up fine, 
season with salt, pepper and butter, and just before taking 
up pour over one cup of sweet milk. 

FRIED CARROTS. 

Boil carrots until tender, and chop. Take onv-half 
pound cold meat (ham is best) and one onion; chop up to- 
gether fine, mix with the carrot, roll into little balls, dip in 
egg and fry in butter until a nice brown. 

Mi's. A. Ruhlman. 

LADIES' CABBAGE. 

Boil a firm, white cabbage fifteen minutes, change the 
water for more from the teakettle ; when tender drain and 
set. aside until cold. ( ''hop fine and add two beaten eggs, a 
tablespoonful of butter, three tablespoonfuls of rich milk or 
cream, stir all well together and bake in a buttered pud- 
ding dish until brown. Serve hot. Mrs. Will Cowan. 

FRIED CABBAGE. 

Slice cabbage line; put in spider with enough water to 
cover and 2 tablespoons pork grease; salt and pepper to 
taste; let the water all boil out and fry in the grease until 
a nice brown. Just before serving add vinegar to taste. 

Mrs. Jane Allen. 

CREAM CABBAGE. 

One cup of sour cream, 2 tablespoonfuls sugar, '1 eggs, 
a little vinegar ; scald the cream' and eggs together and add 
vinegar to taste; chop or slice the cabbage, sprinkle with 
salt and pepper and wilt in the oven; then squeeze out the 
liquor from the cabbage and cover with the dressing. 

Mrs. D. L. Gerould. 

COLD SLAW. 
One small head of cabbage cut very line, 1 teacupful 
of vinegar and 1 teacupful of sweet cream, 1 tablespoon- 
ful of sugar, pepper and salt to taste. Mrs. D. D. Reed. 



* 



42 



THE WARREN COOK BOOK. 



A NICE WAY TO COOK CABBAGE. 

After cooking the cabbage in salt water until tender, 
make a dressing as follows: Take a piece of butter the 
size of an egg, one-half cup vinegar, a teaspoonful mustard, 
a teaspoonful sugar ; when boiled stir in 3 well beaten eggs - 
and pour over cabbage. Mrs. Will Watson. 

COOKED CABBAGE. 
Shred the cabbage fine, put into an earthen kettle to 
cook ; make a dressing with one-half cup vinegar, 1 table- 
spoonful of butter, salt and pepper to taste and dredge with 
a little flour and one egg; stir all Avell together; set on the 
back of stove to cook slowly, add 3 good spoons of cream 
before taking from the fire. Serve hot. Mrs. E. Rogers. 

EGG PLANT. 

Peel and boil one large egg plant; when tender mash 
until perfectly smooth ; add butter, pepper and salt, one- 
half large teacupful grated bread crumbs, 2 well beaten 
eggs ; make into balls or croquettes and fry to a light brown. 

Mrs. James Hand. 
EGG PLANT FRIED. 

Slice just as thin as possible ; soak in saltwater one hour 
and fry in butter until a nice brown. 

EGG PLANT, BAKED. 

Peel the eggplant; boil till tender; pour off water and 
mash fine ; salt, pepper and butter to taste ; put a thick 
layer of crushed cracker over the top ; bake one-half hour 
in moderate oven. 

FRIED LETTUCE. 

Chop lettuce and tops of onions fine and add 2 well 
beaten eggs ; ~put a little butter in a hot frying pan, pour 
in the well beaten mixture; turn after a few moments and 
serve with or without vinegar. 

LETTUCE. 

Wash and arrange lettuce in a dish with one onion 
sliced, and sprinkle with salt, pepper and a little sugar; then 
take 1 cup vinegar and 3 tablespoons sweet cream and pour 
over. Mrs. A. Ruhlman. 

BAKED MACCARONI. 

Take one-third pound of maccaroni, turn over it boil- 
ing water to cover ; let stand where it will keep hot until 



VEGETABLES. 



43 



perfectly soft; then take an earthen pudding dish and put 
in a layer of maccaroni and sprinkle over salt, pepper and 
bits of butter and grate cheese over the whole ; then an- 
other layer of maccaroni, and so on until the dish is full, 
having cheese and a nice lot of butter on top; fill dish with 
milk and bake one-half hour. Very nice if well seasoned. 

Mrs. T. W. McNett. 

ONIONS BOILED. 

Pare and boil whole about 15 minutes and turn off 
water ; add more hot water, enough to cover and boil down 
to about 4 or 5 tablespoonfulls ; salt, pepper and butter size 
of an egg and serve hot. Mrs. D. Cowan. 

ESCALLOPED ONIONS. 

Take 8 or 10 good sized onions; slice and boil tender; 
lay them in a baking dish, putting bread crumbs, butter in 
small bits, pepper and salt between each layer until dish is 
nearly full; cover top with bread 'crumbs and add milk or 
-cream until dish is full. Bake from 20 minutes to one- 
half hour. Mrs. T. (). Slater. 

ONION PUDDING. 

Cover the bottom ot a tin pudding dish with onions 
sliced thin; season well with salt, pepper and bits of butter; 
then a layer of dry bread or cracker crumbs, another layer 
of onions, season the same as before and finish with a layer 
of crumbs; cover the whole with sweet milk; put in oven 
and cover closely until nearly done ; then remove the cover 
and let it brown. Can eat this pudding and go to church 
and not be a horror to your neighbor. Mrs. B. Rogers. 

PARSNIP STEW. 

Cut about a half a pound of pork in small pieces; put 
in a kettle and boil one hour ; then add potatoes and parsnips 
cut in little pieces, one-third more potatoes than parsnips ; 
boil another hour; keep plenty of water in so that it will 
not stick to the kettle. A very good dish in the spring- 
when parsnips are fresh. Mrs. (4. 0. James. 

FRIED PARSNIPS. 

Boil whole until tender; take out, slice thin, dip in 
beaten egg and fry in butter until a nice brown ; or make a 
batter with 2 eggs, one-half ciqv'sweet milk and flour 
enough to thicken and dip in and fry. 



44 



THE WARREN COOK BOOK. 



BOILED PARSNIPS. 
Wash and scrape parsnips; boil until tender; pour off' 
water; salt, pepper and mash fine; put in a piece of butter 
size of an ego- and serve in covered dish. 

Mrs. A. Ruhlman. 
PARSNIP CROQUETTES. 
W ash and scrape as many parsnips as required. Boil 
in water till tender. Drain, mash tine, season with salt, 
pepper and butter ; add a well beaten egg and 1 tahlespoon- 
ful flour. Roll into little cake- and dip in egg and cracker 
dust and fry in butter. Mrs. T. W. McNett, 

POTATO PUFFS. 
Two cups mashed potatoes, stir in 2 tablespoons melted 
butter ; beat with an egg beater to a white cream before 
adding anything else ; then put in 2 eggs whipped very 
light and a cup of cream or milk: salt to taste. Beat all 
together and pour into a baking dish and bake in a quick 
oven till nicely browned. Mrs. Dr. Hazeltine. 

POTATO RISSOLES. 
Mash potatoes, salt and pepper to taste. If desired 
add a little parsley; roll the potatoes into small balls, cover 
them with beaten egg and bread crumbs and fry in hot 
lard about two minutes, or until a light brown. Finely 
minced ham may be added with good effect or chopped 
onions when liked. Mrs. E. D. Preston. 

SOUE POTATOES. 

Boil potatoes with skins on and slice while hot. Take 
one-third as many onions and slice very thin; then fry 
some salt pork and leave about one tablespoonful of the 
grease in spider and turn a teacupful of vinegar in with it. 
Salt and pepper the potatoes and onions, well mixed to- 
gether and turn into the grease and let heat through. Serve 
hot. Mrs. Thompson. 

POTATO DISKS. 

Pare raw potatoes and cut lengthwise ; soak in salt 
water one hour ; fry in boiling lard until browned, turning 
often. Drain through a colander, salt and serve in covered 
dish. Mrs. G. P. Orr. 

SARATOGA CHIPS. 

Pare and slice very thin raw potatoes ; put them in 
strong salt water for '2 or 3 hours, then wipe dry. Fry in 



VEG ETA-BLEi 



45 



hot lard, putting in a very few at a time; season with salt 
and pepper and lay in a dry cloth a few minutes before 
serving. They should be crisp and free from grease. 

KENTUCKY POTATOES. 

Pare several raw potatoes and slice thin; lay in a dish 
in layers, sprinkling salt and pepper between each layer; 
coyer with milk thickened with a teaspoonful of flour. 
Rake in a slow oven. Miss Sherman. 

POTATO FRITTERS. 

Three large potatoes a nd 3 eggs, 2 ta bl espoon fulls of 
cream. Boil the potatoes and bent them until they are 
light ; beat the eggs very light and mix with the potatoes; 
add salt to taste; beat the cream in last. Mould the pota- 
toes into small balls, sift flour over them and fry until 
brown in hot lard. Drain on a napkin before 1 serving. 
POTATO CREAM. 

To one bowl of mashed potatoes, well seasoned, add 
the well beaten whites of 3 eggs; set in oven 'till light and 
puffy. 

1 >OT A T( ) ( * ROQU ETTES. 

Small bowl of mashed potatoes, 1 tablespoon of butter, 
one-half cup sweet milk, 1 egg, or the whites of 2 well 
beaten, salt and pepper to taste ; roll in egg and crushed 
crumbs and fry in hot lard. 

QUIRLED POTATOES. 

Two cups mashed potatoes, one-fourth cup milk, 
(cream is better) 1 tablespoon butter, season with salt and 
pepper. Heat the milk and beat well through the potato, 
add the butter melted, whip thoroughly and press through 
a colander onto a buttered plate. Send to table on baking 
plate. Mrs. Schermerhorn. 

ESC A L I ,( > PE 1 ) P( )T A TOES. 

Cut enough cold boiled or baked potatoes (the latter 
are best) into tiny squares to till a quart baking dish, and 
put in a layer of the potatoes; sprinkle with salt, pepper, 
bits of parsley and dot with butter; cover with cream 
sauce. Add another layer of potatoes, seasoning as before, 
and so on until the dish is full ; dot the top liberally with 
butter, pour on enough milk to moisten it and grate dry 
bread over the whole to assist browning ; bake one-half 
hour, or until a nice brown. Serve hot* 



46 



THE AS* ARE EN COOK BOOK. 



CREAM SAUCE FOR ABOVE. 

To one pint boiling milk add one tablespoon fill flour 
wet in one-half cup cold milk ; salt and pepper to taste, and 
butter the size of a walnut ; boil up once. 

Mrs. J. W. Kitchen. 
ESCALLOPED POTATOES. 

Butter an earthen dish ; peel and slice potatoes thin, 
putting a layer of potatoes, some butter and a little grated 
onion and season with pepper and salt. Over the whole 
sprinkle a little flour, then more potatoes and so on till the 
dish is full ; just before putting into oven, pour in one cup 
of milk ; bake three-fourths of an hour; when partly done 
cover to prevent getting too brown. Mrs. James Hand. 

A GOOD WAY TO COOK POTATOES. 

Cook four medium sized potatoes in salted water until 
soft ; drain and take two tablespoonfuls of butter and put 
in spider; let it brown slightly; then put in potatoes and 
brown them all over. They will be very nice. 

Mrs. D. D. Reed. 

TO COOK RICE. 

Wash carefully in three waters one cup rice, pickings 
out all discolored grains and husks. Set to soak two hours 
in cold water sufficient to cover; then drain through a col- 
ander in which has been placed a piece of tarletan, and set 
in the warming oven to dry off ; this will require from one- 
half to three-fourths of an hour; put at least three pints of 
boiling water and a large tablespoonful of salt in a kettle, 
add rice when the water is bubbling and boil hard (but do 
not stir) for 20 minutes ; then test the grain, if tender turn 
out at once into the colander and put under a stream 
of cold water until thoroughly rinsed ; set back in warming 
oven till ready to serve. You will find if you follow direc- 
tions in full, every grain standing plump and of pearly 
whiteness. Mrs. M. W. Jamieson. 

BOILED SPINACH. 

Pick over carefully and wash in several waters and let 
it lie in the last one-half hour ; take out, shaking each 
bunch well, and put into boiling water with a little salt ; 
boil about 20 minutes or until tender; drain, chop fine, put 
info a saucepan with a piece of butter the size of an egg, salt 



VEGETABLES. . 47 



and pepper to taste ; stir until very hot; turn into a dish and 
slice hard boiled eggs over the top. Mrs. Will Cowan. 

SUCCOTASH. 

This is made of green corn and lima beans, but you 
can substitute string or butter beans. Have one-third more 
corn than beans when cut from cob ; put into boiling water 
enough to cover and stew slowly till tender, stirring now 
and then ; when the water is nearly all boiled out, add a 
cup of milk; stew in this one-half hour, watching to pre- 
vent burning ; then stir in a large lump of butter, one tea- 
spoonful of flour wet in milk ; salt and pepper to taste ; boil 
up once and pour into a deep dish. Mrs. D. Cowan. 

FRIED TOMATOES. 

Peel tomatoes and cut in halves, if very large cut into 
quarters ; season with salt and pepper and dip each slice in- 
to beaten egg and roll in cracker dust ; fry at once in hot 
butter and lard, equal parts. Mrs. W. M. Baker. 

STEWED GREEN TOMATOES. 

Peel and slice five or six green tomatoes, also three 
onions; put in spider with onions at the bottom with 
enough water to cook; when done turn oh' water, if any re- 
mains; season with salt, pepper and butter the size of an egg 
and a little milk or cream. Mrs. T. W. McNett. 

ROAST TOMATOES. 

Cut a slice off the top of fine large ones, take out most 
of the inside, fill with a rich dressing as for chicken, replace 
the top and place in a pan without water ; roast in oven 
three-fourths of an hour or until done; sprinkle sugar over 
and serve. Mrs. H. G. Eddy. 

FRIED GREEN TOMATOES. 

Slice tomatoes thin and cover with salt ; lot stand one- 
half hour, then dip in flour and fry in butter. 

Mrs. L. G. Noyes. 
STEWED TOMATOES. 

Boil two large tomatoes in one coffee cup of water ; 
season with salt and pepper to taste ; when cooked add one- 
half cup cream and let come to a boil ; crumb two slices ot 
bread in a deep dish and add a piece of butter the size of 
a walnut, pour over the cooked tomatoes and serve when 
hot. Mrs. M. S. Ensworth. 



46 THE WARREN OOOK BOOK. 



VEGETABLES. 



THE WARREN COOK BOOK. 



VEGETABLES. 51 



+ S A LAOS- 4 



Durkee's Prepared Salad Dressing saves time and is 
■recommended for use. See advertisement. 

BEAN SALAD, GERMAN. 

One quart of string beans, 1 onion, 3 tablespoonfuls 
'-of ham or pork fryings, one-half cup of vinegar. Boil the 
beans in salted water until tender, pour off the water, slice 
the onion fine and add to the beans ; pour over this a dress- 
ing made of the vinegar and ham fat; add salt and pepper 
to taste and mix thoroughly. 

BEET SALAD. 

Beets cut in little squares and mixed either with celery 
or lettuce with a mayoniase dressing is very nice. Tomatoes 
sliced on lettuce leaves and covered with mayoniase dress- 
ing is also very nice. Florence S. Wood. 

CABBAGE SALAD. 
Shave a firm head of bleached cabbage into small 
strips. Take the yolks of 3 eggs well beaten, 1 cupful of 
good vinegar, 2 teaspoonfulls of white sugar, 2 tablespoon- 
fuls of rich cream, (sour is best) 1 teaspoonful of mustard, 
mixed in a little boiling water, salt and pepper to suit the 
taste. Mix together these ingredients (save the eggs) and 
let them come to a boil, then stir the eggs in rapidly. 
JLastly add the cabbage and toss up with the fork. Garnish 
with slices of hard boiled eggs if desired. 

Miss J. E. Thomas. 

CHICKEN SALAD. 

To 2 quarts of cut chicken add 2 quarts of celery. 

CREAM SALAD DRESSING. 

Yolks of 4 eggs, 1 tablespoonful of corn starch, 1 
tablespoonful of mustard, 2 tablespoonfulls of sugar, one-half 
teaspoonful of black pepper, a pinch of red pepper, two 
cups of vinegar. Mix the above ingredients with a small 
portion of the vinegar, and as it boils and thickens add 



SALADS 



slowly the rest of the vinegar. After cooking and when 
cool, add salt to taste. Rub the yolks of four hard boiled 
eggs with a large tablespoonful of butter or oil; then add 1 
by degrees the cooked mixture and strain through a sieve. 
Keep this dressing on ice until ready for use, when add w 
pint or more of whipped cream, pour over chicken and 
celery mixing all together thoroughly. Mrs. S. T. Neilk 

CHICKEN SALAD. 

Take '2 large boiled chickens, remove the fat and skin r 
cut the meat from the bones and put in salad bowl. Take 
I] hard boiled eggs, mash the yolks, add the raw yolks 
of - eggs, a teaspoonfull of salt and a little cayenne pepper. 
When well mixed add a spoonful of vinegar and beat ; add 
oil and more vinegar until sufficient dressing is made. Set 
on ice 2 hours. Twenty minutes before using put on the 
chopped chicken, 1 wine glass of vinegar and pour over 
the dressing. Mix in 3 heads finely cut celery. L. H. J. 

CHICKEN SALAD. 

Take two large chickens and boil until tender, salting 
to taste. While warm remove the skin, fat and bones-. 
These can be put back into the water in which the chicken;! 
was boiled. (This will make good stock for soup). When: 
cold cut the chicken in pieces the size of dice with 
a sharp knife. Boil hard twelve eggs, remove the whites- 
while hot; these can be chopped and added . the chicken ; 
rub the yolks to a smooth paste with one cup of butter, and. 
to this add one tablespoon of mustard, one of sugar, one' 
teaspoon of salt and a pinch of cayenne pepper; stir until 
smooth and add one cup best olive oil and lastly enough, 
warm vinegar to make consistency of sour cream. Just 
before serving mix the chicken and about half the quantity 
of celery cut tine. Pour over this the dressing and mix. 
well. This will serve twenty. Mrs. J. H. H. 

EGG SALAD. 

Boil twelve eggs hard. Cut off the tops and carefully 
remove the yolks. Cut the other end of the white so that 
it will stand on a plate. Take half the yolks and masfa 
them with a large lump of butter into a smooth paste, with 
three tablespoons of olive oil, one teaspoon of mustard, one 
of salt, one heaping teaspoon of sugar, and vinegar enough 
to make the mixture the consistency of custard. Chop 



54 



cabbage and celery in the proportion of one-third cabbage 
and two-thirds celery. Take the six other yolks and cut 
off ends, chop fine and mix with the cabbage and celery and 
the above dressing. Fill the whites from which you have 
previously taken the yolks with this mixture. When pre- 
paring for the table garnish the dish with parsley. 

Mrs. J. H. H. 

EGG SALAD. 

Hard boil six eggs ; when cold slice in dish and cover 
with the following salad dressing : One teaspoon dry 
mustard, one tablespoon sugar, one saltspoon salt, a table- 
spoon boiling water and mix ; then add tablespoon melted 
butter, one-half cup vinegar, yolks of three eggs beaten 
light. Put over fire and cook as custard, when thick set 
aside to cool. When cold add one cup whipped cream. 

Mrs. C. II. Smith. 

LETTUCE SALAD. 

Boil two eggs hard, mash the yolks smooth with two 
large tablespoons of butter, chop the whites fine and add to 
the above. Beat an egg with half a cup of vinegar and add 
one good teaspoonful of sugar, one-half teaspoon mustard, 
one of salt and a pinch of cayenne pepper. Boil the mixture 
and then add the paste made of the hard boiled eggs. 
Take lettuce leaves, wash thoroughly and dry in a towel. 
Gather in a bunch as many leaves as you can hold con- 
veniently in your hand and with a sharp knife cut in slices an 
inch in breadth. Just before giving to table pour the 
above dressing, which has been allowed to cool, over the 
cut up lettuce. 

LOBSTER SALAD. 

Cut up and season the lobster the same as chicken. 
Break the leaves from a head of lettuce one by one, and 
wash them singly in a large pan of (told water. Put in a 
pan of ice water for ten minutes and then shake in a wire 
basket to free them from water. Place in the ice chest un- 
til serving time. When ready to serve, put two or three 
leaves together in the form of a shell and arrange these 
shells on a flat dish. Mix a portion of the dressing with 
the lobster. Put a tablespoonful of this in each cluster of 
leaves. Finish with a teaspoonful of the dressing on each 
spoonful of lobster. There should be two-thirds lobster to 



SALADS. 



00 



one-third lettuce. Garnish the dish with slices of tomato , 
previously dipped in vinegar. 

DRESSING FOR LOBSTER. 

Yolks of two eggs, one cup of vinegar, one teaspoonful 
of mustard, one teaspoonful of salt, one of sugar, pinch of 
cayenne pepper, large lump of butter, two tablespoonfuls of 
oil. Place vinegar and butter in a bowl in boiling water 
on the stove; when at boiling point, stir in the beaten eggs, 
in which the mustard, salt, sugar and pepper have been 
smoothly mixed. After removing from the stove stir in 
the oil. Put in a cold place until needed. This should be 
of the consistency of thin custard. Mrs. J. H. H. 

POTATO SALAD. 

Four or five large cold boiled potatoes; three heads of 
nice celery ; cut both up in little blocks ; one-half small 
onion chopped fine, yolks of three eggs well beaten, one- 
half cup vinegar, one cup sweet or sour cream, two tea- 
spoonfuls flour dissolved in cream, one tablespoonful of 
butter, pinch of cayenne pepper; salt to taste. Let the 
vinegar come to a boil, add the cream and let it boil once, 
then stir in the yolks, butter, &c. Pour over the potatoes 
and celery just before serving. Mrs. W. J. Richards. 

POTATO SALAD. 

One quart cold boiled potatoes cut in small pieces ; 
nearly the same amount of celery ; four hard boiled eggs 
cut tine, and three medium sized onions chopped fine; mix 
all together, season with salt and pepper, and set aside Hill 
dressing is ready, which make as follows : Break the yolk 
of an egg in the bottom of a soup plate, and add drop by 
drop oil, stirring constantly ; when thick enough to stand 
alone, (try by turning dish upside down), add vinegar 
enough to make the dressing about the consistency of a 
thick custard. Mix with potatoes, etc., garnish with hard 
boiled eggs and bleached celery tops. Lettuce can be sub- 
stituted for celery if preferred. Caution. — Have all ingre- 
dients for dressing perfectly cold before mixing. 

Mrs. A. f). Wood. 

SALMON SALAD. 
Set a can of salmon in a kettle of hot water, let it boil 
twenty minutes; take from the can and put in a dish, pour 
off the juice or oil, put a few cloves in and around it, sprin- 



TILE WARREN COOK BOOK. 



kle salt and pepper over, cover with cold vinegar, and let 
it stand one day. Then take it from the vinegar and place 
on a platter. Prepare dressing as follows : Beat the yolks 
of two raw eggs with the yolks of two ems boiled hard, 
mashed tine as possible ; add gradually three tablespoons of 
melted butter, or the best salad oil, one tablespoon of mustard, 
a little salt and pepper, (black or cayenne), and vinegar to 
taste. Beat the mixture a long time; (some persons like 
the addition of lemon juice and a little brown sugar) cover 
the salmon thickly with apart of the dressing; tear up very 
small the crisp inside leaves of lettuce, add to the remaind- 
er of the mixture and pour over. Garnish with crisp let- 
tuce leaves. Mrs. E. D. Preston. 

SIDNEY SMITH'S RECIPE FOR SALAD DRESSING 

Two boiled potatoes strained through a kitchen sieve. 
Softness and smoothness to the salad give; 
Of mordant mustard take a single spoon, 
Distrust the condiment that bites too soon, 
Yet deem it not, thou man of taste, a fault 
To add a double quantity of salt. 
Four times the spoon with oil of Lucca crown, 
And twice the vinegar procured from town; 
True taste requires it and yOur poet begs 
The pounded yellow of two well boiled eggs; 
Let onions atoms lurk within the bowl 
And scarce suspected animate the whole ; 
And lastly, in the flavored compound toss 
A magic spoonful of anchovey sauce. 
Oh, great and glorious ! oh herbaceous meat ! 
'Twould tempt the dying anchorite to eat ; 
Back to the world he'd turn his weary soul, 
And plunge his fingers in the salad bowl. 
The anchovey sauce can be omitted and use more 
vinegar. Mrs. W. A. M. 

SALAD DRESSING. 

Four tablespoonfuls of butter, one tablespoonful of salt, 
one tablespoonful of sugar, one heaping tablespoonful of 
mustard, a pinch of cayenne pepper, one cup of milk, one- 
half cup of vinegar, three eggs. Let butter get hot in a 
saucepan, add flour and stir till smooth, being careful not 
to brown, add the milk and boil up. Place the saucepan 
-in another of hot water; beat eggs, salt, pepper, sugar and 



57 



mustard together and add vinegar ; stir this into the boiling 
mixture and stir to the consistency of soft custard. 

Mrs. 8. P. Schermerhorn. 

SALAD DRESSING. 

Break the yolks of two eggs into a soup plate and beat 
very light; then add drop by drop two gills of olive oil ; 
boil one large potato and while hot mash with two table- 
spoons of butter and put through a sieve; half teaspoon of 
mustard, even teaspoon of sugar, pinch of cayenne pepper, 
full teaspoon of salt, and one gill of vinegar. Put the sea- 
soning into the potato paste which you arc now ready to 
mix with the beaten yolks and oil. This is n nice dressing 
for persons who do not care for much oil. 

SALAD DRESSING. 

Yolks of four eggs, very thoroughly beaten, one-half 
cup vinegar, one-half teaspoon mustard, one tablespoon 
sugar, one-half cup melted butter or salad oil. Set the 
mixture in a vessel of hot water and let simmer until it is 
thick and smooth, then salt to taste. Let cool and bottle 
for use. Mrs. Scofield. 

SALMON SALAD. 

To one quart of cooked salmon, two heads of lettuce, 
prepare the same as lobster salad. 

SANDWICH DRESSING. 

The yolks of two eggs, one tablespoonful of corn starch, 
one tablespoonful of mustard, two tablespoonfuls of sugar, 
one tablespoonful of butter, a pinch of red pepper. Beat 
well, then add a cup of vinegar; boil and when cold add 
one-half cup of cream. This will be sufficient dressing for 
half of a chopped ham. Mrs. Neill. 

FRENCH DRESSING. 

Yolk of one egg, two tablespoonfuls of vinegar, three 
tablespoonfuls of olive oil, one-half teaspoon ful of salt, one- 
quarter teaspoontul of pepper. Beat the yolk very light. 
Put salt and pepper in a bowl, add gradually the oil, rub 
and mix until the salt is thoroughly dissolved, then add by 
degrees the vinegar; stir continually for one minute and it 
is ready to use. Use white wine vinegar. Mrs. Trunkey. 



° 8 THE WARREN COOK BOOK. 



SALADS. 



59 



BREA© 

YEAST. 

Three large, old potatoes pared, soaked and boiled un- 
til broken in small pieces; one-half cup of loose hops boiled 
in one quart of water ; drain and mash potatoes, add the hot 
water, add the hop water and enough hot water to make 
two quarts ; strain, rubbing all the potato through ; put it on 
to boil, and when boiling add three-fourths of a cup of 
flour which has been wet to a smooth paste in cold water, 
and three-fourths of a cup of sugar. Boil five minutes, stir- 
ring well: let cool, add three-fourths of a cup of yeast and 
when well risen add one-fourth cup of salt ;keep in a covered 
jar in a cool cellar. Bread made of this yeast will not sour 
oven in hot weather. Mrs. W. J. Alexander. 

YEAST. 

Take twelve large potatoes and boil in two quarts of 
water ; when done pour the water over two cups of Hour ; 
mash the potatoes and put in with the water and flour. 
Take one small handful of hops, add boiling water, boil a 
tew minutes, then strain into the mixture, and add one cup 
of sugar and one-half cup of salt. When cool add two 
srood yeast rakes. This will keep for weeks in a cool place. 

Mrs. M. I. Mead. 

YEAST. 

Two quarts of water, three handfuls of hops; boil 
twenty minutes. Boil six large potatoes in the hop water 
and when done mash them fine, then add one cup of sugar, 
two tablespoonfuls of ginger and two of salt. When cool 
stir in half a cup of good yeast ; keep it warm until it foams. 

Mrs. A. J. Collins. 

BEE AD. 

Soak one yeast cake in a little cold water for an hour, 
then take one pint new milk, one pint warm water, one tea- 
spoonful of salt, two teaspoonfuls lard or butter, two tea- 
spoonfuls brown sugar, add the yeast cake and mix stiff in 



BREAD. 



6] 



ii bread bowl; then mould well on the board, return it to 
bowl and set to rise. Next morning mould into loaves 
•without any flour and set to rise before baking. Follow 
directions closely and you will have elegant bread. 

Mrs. E. D. Preston. 

BREAD. 

Take one quart of milk, let it come to a scalding heat, 
pour into kneading bowl and stir in flour until a stiff batter; 
let this stand until it becomes cool enough to put in one 
cup of yeast, then add enough flour to make, stiff as before ; 
when light, add salt, knead as soft as possible; let it rise 
again; when light make into loaves, let rise again and bake. 

Mrs. M. I. Mead. 

BREAD. 

Two saucers of flour, one-half cup sugar, one teaspoon- 
fill salt, one teaspoonful lard; scald with a portion of the 
water in which three or four medium sized potatoes have 
been boiled ; mash the potatoes and add together with a 
yeast cake dissolved in a little warm water, thin with the 
warm potato water and let it stand over night in a warm 
place ; mix dry with flour, let it rise twice and then put in 
pans. Mrs. W. J. Richards. 

BREAD. 

Four potatoes boiled and mashed while hot into one 
quart of potato water, two tablespoons wlvite sugar, two of 
lard, add flour ; beat to a smooth batter, then add more 
flour and knead half an hour ; let, rise over night ; in the 
morning mould out into loaves and let rise to bake. 

Mrs. D wight Cowan. 

SALT RISING BREAD. 

A pinch of salt and soda in a bowl ; pour in a cup of 
boiling water; when cool enough not to scald, stir in shorts 
-enough for a thick batter ; keep in a warm place over night ; 
in the morning put about two quarts of flour in bread bowl ; 
pour in a cup of boiling water and cool with a cup of new 
milk; then stir in the emptyings and let rise; when light, 
knead into loaves and let rise to bake. 

Mrs. Nelson Ens worth. 

SALT RISING BREAD. 

One teacup shorts, a pinch of soda, mix a batter with 
warm water or milk: set in a warm place over night; in 



62 THE WARRE2S COOK BOOK. 



the morning mix a batter with salt, milk and flour, and 
stir in the emptyings : let rise, pour in a pan of flour and 
add one pint more water or milk, knead into loaves and let 
rise to bake. Take same of the light dough and knead in 
shortening for light biscuit. Mrs. Sumner Orr. 

GRAHAM BREAD. 

Two cups sweet milk, one-half cup molasses, one-half" 
cup yeast, enough graham flour to make a stiff batter ; make 
in the evening, in the dish you wish to steam it in ; let it 
rise over night, steam two hours and bake until brown. 

M. G. 

GRAHAM BREAD WITH SOUR MILK. 

One and one-half pints of sour milk, one-half cup New 
Orleans molasses, a little salt, two teaspoonfuls soda dis- 
solved in a little hot water, and as much graham 'flour as 
can be stirred in with a spoon ; pour in well greased pan, 
put in oven as soon as mixed and bake two hours. 

Mrs. Jacobs. 

GRAHAM BREAD. 

( )ne cup molasses, one teaspoonful soda, put in a pan 
and warm until it foams ; add one pint of sweet milk, stir 
in three cups of graham flour and one small teaspoonful 
salt ; take another cup of graham flour and stir in two tea- 
spoons baking; p«»wder stir all together and bake one and 
one-half hours in a moderate oven. 

Mrs. W. D. McLaren. 

GRAHAM BREAD. 

In making graham bread I use hop yeast, setting 
sponge at night, mixing stiff as can be stirred with iron 
spoon; in the morning take three large cups of sponge, one 
large cup New Orleans molasses, one large cup warm water, 
butter or lard size of a small egg and stir thoroughly with 
spoon; then add a pint of graham flour and wheat flour 
enough to make a very stiff batter. This makes two 
loaves. Let rise slowly until very light. 

Mrs. J. Danforth. 

RYE BREAD. 

Rye bread can be made just the same as above by 
using rye instead of graham flour. Mrs. J. D. 



BREAD. , 

BOSTON CORN BREAD. 

One cup of sweet milk, two cups sour .milk, two tea- 
spoonfuls of soda, one and one-half cup of molasses, a Clip; 
of flour, four cups corn meal; steam three hours and brown 
a few minutes in the oven. Mrs. C. Cobb. 

BOSTON BROWN BREAD. 

One coffeecup of corn meal, one coffeecup of graham 
meal, one coffeecup of rye meal, two teacups of sweet milk, 
one teacup of sour milk, one teacup of Porto Rico mo- 
lasses, one teaspoonful of salt, one teaspoonful of soda; sift 
meals together and beat thoroughly with sweet milk, mo- 
lasses and salt; add sour milk and soda, pour into pail with 
cover and place in a kettle of cold water and boil four 
hours ; keep adding hot water as it boils away and keep 
kettle covered. Mrs. W. M. Baker. 

BOSTON BROWN BREAD. 

Two cups corn meal, one and one-half cup of flour? 
two cups sour milk, one cup sweet milk, one-half cup mo- 
lasses, one tables poonful soda, one teaspoonful salt ; steam 
three hours, then set in oven and brown. 

.Mrs. Keegan. 

BROWN BREAD. 

One quart boiling water, thicken with corn meal like 
mush ; put into mixing bowl and add one large cup New 
Orleans molasses ; when cool, add one cake of compressed 
yeast dissolved in one-fourth cup tepid water. Mix with 
wheat flour and knead thoroughly as wheat bread; let it 
rise over night and in the morning shape into loaves, hand- 
ling as little as possible; let it get very light and bake as 
wheat bread. Mrs. L G. Lacy. 

BROWN BREAD. 

One bowl of Indian meal, one bowl of rye flour, oil e 
bowl of sour milk, one large cup of molasses, one table- 
spoonful of salt, one teaspoonful of soda; steam two hours 
and a half and bake from twenty to thirty minutes, depend- 
ing on the heat of the oven. Mrs. E. E. Allen. 
CORN BREAD. 

Two cups sweet milk, one cup sour milk, two cups 
corn meal, one cup flour, one-half cup brown sugar, one 
teaspoonful of soda ; steam two hours and brown in oven. 

Bud Nesmith; 



64 



THE WARREN COOK BOOK. 



BROWN BREAD. 
One cup warm water, one-half cup sugar or molasses 
(New Orleans), one cup wheat flour, one-half teaspoonfiil 
salt, one-half teaspoonfiil soda, one-half cup yeast. Stiffen 
with brown flour as can be stirred with a spoon ; let it rise 
-over night, bake one hour; one loaf. 

Mrs. Dr. Hazeltiue. 
BROWN BREAD. 
Take two-thirds coffeecup corn meal, pour over just 
enough boiling water to wet every grain; after it is cool,- 
add one small half teacup of molasses with a pinch of soda 
in it, one tablespoonful of lard, one coffeecup of light 
sponge with a little salt; stiffen with flour and mould same 
as wheat bread: put in greased panto rise; bake one hour. 

Mrs. George P. Orr. 
CORN BREAD. 
Mix thoroughly and run through a sieve one pint of 
white corn meal, one pint of flour, two heaping tablespoons 
of powdered sugar, one teaspoonfiil of salt, two teaspoons 
baking powder; beat five eggs very light, add to them a 
scant pint and a half of milk ; stir this liquid mixture into 
the dry one and add one-fourth cup melted butter; pour the 
batter into a shallow cake pan, having it about one inch 
deep ; bake one-half hour in a moderate oven ; can be 
baked in gem pans. Mrs. W. Cowan. 

CINNAMON LOAF. 
Follow directions for Raised Rolls No. 2; make in a 
cake ; spread with butter, sprinkle with sugar and cinnamon ; 
let rise and bake. Mrs. J. B. Allen. 

JOHNNY CAKE. 
One. pint sweet milk, one pint corn meal, one-half cup 
wheat flour, two eggs, small piece of butter, two teaspoon- 
fuls baking powder, pinch of salt. 

Mrs. S. R. Schermerhoin. 

JOHNNY CAKE. 
Two cups corn meal, two cups wheat flour, two eggs, 
two tablespoon fills butter, one teaspoonfiil baking powder ; 
milk enough to make batter. Mrs. L G. Lacy. 

CORN CAKES. 
One pint milk, one-half pint Indian meal, four eggs, 
scant tablespoonful of butter, salt and one teaspoonfiil sugar; 



hue a n. 



65 



pour the milk boiling on the silted meal; when cold add the 
butter (melted ), the salt, the sugar, the yolks of the eggs, 
and lastly the whites well beaten ; bake one-half hour in 
hot even". Mrs. J. B. Allen. 

MAPLE SUGAR BISCUITS. 

One eup maple sugar broken in pieces the size of small 
hickory nuts, one-half cup of white sugar, three-fourths eup 
butter, one cup milk, two teaspoonfuls cream tartar and one 
of soda ; flour. M. 8. .Johnson. 

BAKING POWDER BISCUITS. 

One quart of sifted flour, one tablespoonful of lard or 
butter, one-half teaspoonf'ul of salt, two teaspoonfuls of bak- 
ing powder ; mix together ; add sufficient milk to form a V( ry 
soft dough, knead little as possible, roll out quickly and 
bake in hot oven, Mrs. E. D. Preston. 

WAFER BISCUITS. 

Rub a piece of butter the size of a large hickory nut 
into a pint of sifted flour; sprinkle over a little salt; mix it 
into stiff smooth paste with the white of an egg beaten to a 
froth, and warm milk ; beat the paste with a rolling pin a 
half hour or longer; form the dough into small, round balls 
the size of a pigeon's egg, and roll to the size of a saucer ; 
bake. Mrs. J. B. Allen. 

MARYLAND BISCUITS. 

To one quart of flour add a little salt and one heaping 
tablespoonful of lard ; mix with water into a very stiff dough. 
With a heavy biscuit mallet, beat the mixture live minutes 
out on a board ; when the dough is light enough it has a 
blistered appearance. With the hand make into egg-shaped 
balls and bake in a very hot oven at once. 

Mrs. .lames A. Hand. 

RAISED ROLLS. 

Two cups of light bread sponge, one pint warm milk, 
two tablespoonfuls melted lard, two tablespoonfuls white 1 
sugar, pinch of soda, add flour enough to make stiff; let rise 
until very light; handle lightly, roll thin and cut out ; put 
in a little butter and double the cake over. Let rise in pan 
and bake. K. M. Copeland. 



66 



THE WARREN COOK BOOK. 



RAISED ROLLS NO. 2. 

Take one heaping tablespoonful of sugar, butter the 
size of small egg, pinch of soda and one egg; beat up to- 
gether and stir into one pint of light sponge ; mould good 
and let stand until afternoon ; cut into small pieces, butter 
the hands and roll into balls; put in pan to rise and bake in 
hot oven. Mrs. J. B. Allen. 

HOT ROLLS. 

Two quarts of flour, one tablespoonful of butter, one table- 
spoonful of lard. Rub these thoroughly together; boil one 
pint of milk, when cool add one-half cup of sugar with 
one-half cake compressed yeast (or one cup of yeast) ; put 
this in the middle of the flour and stir in just enough for 
sponge ; when light enough mix in all the flour and knead 
on a board thoroughly ; let stand over night and in the 
morning make into rolls with as little handling as possible ; 
bake quickly ; enough for twice. Mrs. Carnahan. 

PARKER HOUSE ROLLS. 

With two quarts sifted flour, t wo tablespoon fills melted 
butter, two tablespoonfuls sugar, a little salt well worked 
together, make a sponge with warm milk and add one dis- 
solved yeast cake; when it is lighter add flour and mould 
for twenty minutes; let rise again, roll it out, cut into thin 
cakes, butter the top and fold them half over and set to 
rise again ; bake. Mrs. C. D. Crandall. 

GREEN MOUNTAIN RUSK. 

Stir into three teacups of warm milk, one-half teacup 
baker's yeast, two teacups sugar, one teacup melted butter, 
one small nutmeg, one even teaspoonful soda, flour sufficient 
to m&ujd smoothly and set to rise ; when perfectly light, roll 
out and cut into cakes and place in tins; let them stand un- 
til light and bake in a quick oven twenty minutes. 

Mrs. T. O. Slater. 



BREAD. 6T 



THE \\ ARK KS O&OK BOOK- 



Muffing Qeitej, E^- 

One pint flour, one cup milk, two eggs, two teaspoon- 
fuls baking powder, butter the size of an egg ; beat the 
yolks of the eggs with the butter, then acid the whites well 
beaten ; sift baking powder with the flour and mix all to- 
gether in a batter; bade in muffin rings. 

Mrs. L. B. Hoffman. . 

RICK MUFFINS. 

One cup boiled rice, one pint of flour, two eggs, one 
teaspoonful lard or butter, one teaspoonful of salt and 
enough milk to make a thin batter ; beat hard; bake quick 
in. small tins. Lucv Marie Cowan. 

MUFFINS. 

Two cups of flour, salt, two teaspoons baking powder, 
one tablespoon butter, one tablespoon sugar. Beat one 
egg stiff in a tea cup and fill with sweet milk; beat into a 
batter and bake in muffin rings. Mrs. J. 0. Thomas. 

MUFFINS. 

One tablespoon of butter, two tablespoons of sugar, 
two eggs, two and one-half cups milk, six cups flour, three 
feaspoonfuls of baking powder, a little salt; leave out sugar 
if you prefer; nice for tea instead of biscuit. 

Mrs. Dr. Hazeltine. 

POP OVER. 
One pint of milk, one pint oi flour, two eggs, and a 
pinch of salt. Bake thirty minutes. 

Mrs. W ill Watson. 

POP OVERS. 
Two cups of milk, two cups of Hour, two eggs, one 
even teaspoonful salt ; beat the eggs separately and well ; 
add the whites last, beat all well together. Bake in gem 
pans or rings. Mrs. .1. B. Allen. 

GRAHAM GEMS. 
Butter the gem pans thoroughly and .. put where they 
will get very hot; one cup graham flour, one cup sweet 



70 



THE WARREN COOK BOOK. 



milk, one egg beaten light, one tablespoonful sugar, butter 
the size of large walnut, one teaspoonful cream of tartar, 
one-half teaspoonful soda, pinch of salt. Beat up quick 
and hard ; do not stir. Mrs. Mark Jamieson. 

GRAHAM GEMS. 

One pint buttermilk, one teaspoonful of soda, a little 
salt, one egg, one-half cup sugar, one tablespoonful of lard. 
Thicken with graham flour and bake in gem tins. 

Mrs. Hoffman. 

GRAHAM GEMS. 

One-half cup of butter, one cup milk, one-third cup 
of sugar, one teaspoonful baking powder, two cups graham 
flour, two eggs. Bake in very hot oven. 

Mrs. James Hand. 
GRAHAM GEMS. 
One scant quart graham flour, two teaspoonfuls of bak- 
ing powder, three teaspoonfuls of sugar, one-half teaspoon- 
ful of salt ; mix well together and wet with one pint of 
milk. Bake in gem pans in a hot oven. 

Mrs. Hiram G. Eddy. 
OAT MEAL GEMS. 
One cup of cold water, one cup sour milk, two table- 
spoonfuls of sugar, two and one-half cups of fine oat meal, 
one teaspoonful of salt, one-half teaspoonful of soda. 

Household. 

WHEAT GEMS. 
One egg, one and one-half cups sweet milk, two cups 
floi r, two teaspoonfuls of baking powder, one tablespoon- 
ful melted butter. Bake in very hot oven in very hot 
gem pans. Mrs. I. G. Lacy. 

SALLY LUNK 
One-half cup butter, one-half cup sugar, one cup corn 
meal, two cups wheat flour, one egg, one cup sweet milk, 
threp teaspoonfuls of baking powder. Mix like cake. 

Mrs. S. P. Johnson. 
RAISED SALLY LUN'N. 
Three cups sweet milk, two-thirds cup of butter, one 
cup of yeast, two cups of sugar, six eggs, eight cups of flour, 
31 little salt. Set to rise till quite light. This makes two 
large or three small loaves. Very nice. 

Mrs. S. P. Johnson. 



MUFFINS ; GEMS, ETC. 71 



SALLY LI NX. 

Three tablespoons melted butter, one-half cup sugar, 
one cup sweet milk, two cups flour, one egg, three tea- 
spoonfuls of baking powder. Bake in muffin rings or 
small patty pans. Nice for tea, warm. 

Mrs. Dr. Hazeltine. 
CORN GRIDDLE CAKES. 

Two cups sour milk, one cup corn meal, one-half cup 
wheat flour, one egg beaten light, one-half teaspoonful of 
soda, pinch of salt. Mrs. Mark Jamiesbn. 

FLANNEL CAKES. 

One quart milk, three tablespoonfuls of yeast, one 
tablespoonful melted butter, two eggs well beaten, one tea- 
spoonful salt. Flour to make good batter ; set spong eover 
night. In morning add butter and eggs. 

Mrs. Geo. Ndyes. 

PAN CAKES. 

Enough flour is added to quart of sour milk to make 
a rather thick batter. The secret is, that it is left to stand 
over night instead of being finished at once. It may stand 
to advantage twenty-four hours. Next morning add two 
well beaten eggs, and salt, also one-half teaspoonful soda 
dissolved in warm water. Bake at once. Mrs. Boyce. 

BUCKWHEAT CAKES. 

Take of equal parts of buttermilk and water, one quart, 
oue-half cup yeast, a little salt; stir into a batter with buck- 
wheat flour, let rise over night; in the morning add one- 
half teaspoonful soda, dissolved in a little water. Bake on 
a hot griddle. Successful Housekeeper. 

FLAKE OAT MEAL. 

To one cup of oat meal add two cups cold water and 
one teaspoonful salt. Cook closely covered in a farina 
boiler at least twenty minutes; thirty minutes will be better. 
Remove from fire and beat hard for a moment. If too 
dry add a small quantity of boiling water. Serve with 
sugar and cream. Mrs. Mark Jamieson. 

B ALL( )ON FRITTERS. 

Boil in one pint of water a dessert spoonful of fresh 
butter, pour scalding hot over a light pint of flour, and 
beat until cold, add the well beaten yolks of six eggs, and 



THE WARREJS" COOK BOOK. 



just before cooking the perfectly light whites. Fill a skillet 
with lard and when boiling hot drop in the batter, a table- 
spoonful at a time. It only takes a few minutes to cook 
them. Put them in a warm oven in a dry towel for a short 
time to remove superfluous grease. Serve hot. 

Mrs. W. K. Jacobs. 

CORN FRITTERS. 
One quart of grated corn, three eggs, three or four 
grated crackers ; beat well and season with salt and pepper. 
Beat the whites and stir in just before frying. Fry like 
doughnuts, by dropping in little cakes the size of an oyster. 

Mrs. Harry Pickett. 
FRITTERS. 

Two eggs, one-half pint sweet milk, one teaspoonful 
of salt, two cups of flour, one small teaspoonful of baking- 
powder. Drop from teaspoon in hot lard and fry. Serve 
hot. Mrs. Dwight Cowan. 

CORN FRITTERS. 

One pint of green corn grated, mix with this one-half 
(tup sweet milk, one-half cup flour, two well beaten eggs, 
one teaspoonful of salt, one-fourth teaspoonful of pepper, 
one tablespoonful of melted butter. Fry in small cakes on 
pancake griddle in a little hot butter, browning well on 
both sides. Mrs. I. (1. Lacy. 

RICE FRITTERS. 

Take two quarts of cooked rice; butter and salt to 
taste. Sprinkle large handful of flour ov v the top and 
mash well together with three or four eggs; take back of 
spoon and make smooth, then add a little more Hour and 
two teaspoonfuJs of baking powder ; make a stiff batter ; 
thin with milk or water. Fry as doughnuts. M. S. 
PARSNIP FRITTERS. 

Scrape, and if large cut them ; put into well salted 
boiling water and boil until tender; then mash, adding to 
four or five parsnips a heaping teaspoonful of flour, and one 
or two eggs well beaten ; pepper and salt to taste. Form 
the mixture into cakes three-quarters of an inch thick. 
Frv on both sides in a little butter a light brown. Serve 
hot. Mrs. Will Watson. 

CORN FRITTERS. 
One-half dozen ears boiled corn, or one can of corn, 
three eggs, one and one-half tablcspoonfuls of flour. Beat 



MUFFINS, GEMS, ETC, 73 



the yolks smooth, grate the corn and season well, then 
mix with the yolks and add the flour, beat the whites to a 
stiff froth and stir in the mixture. Fry like oysters. 

Mrs. S. P. Sehermerhorn. 
WAFFLES. 

One pint of sweet milk, one-halt pint melted butter, 
sifted flour to make soft batter; add the well beaten yolks 
of three eggs, then the beaten whites, lastly two teaspoon- 
fuls bjik ng powder. Mrs. Lucy Noyes. 

WAFFLES. 

Three eggs, half pint of milk, two ounces of butter, 
two ounce's of powdered white sugar, three-fourths of a 
pound of flour sifted, one-half teaspoonful of cinnamon ; 
warm the butter and milk together, beat the eggs well and 
pour them in the milk; sprinkle in the flour, sugar and 
spice gradually until it becomes a thick batter; heat waffle 
irons, grease well and pour in some of the batter; shut the 
irons tight and bake on both sides by turning the irons. 

Mrs. W. A. Greaves. 




QUICKEST & BEST 

SOLD BY ALL 

Wholesale and Retail Grocers 

E. W. CILLETT MTr, CHSCACO, ILL. 



74 



PURE 




and^ii^ f5j°«ed by the heads of the Great fniversities 

PRICE BAKING POWDER CO., New York. Chicago. St. Louis. 



MUFFINS, GEMS, ETC. 



THE WARREN COOK BOOK. 



©esseFts, (gugtaFds and gauces. 



APPLE DUMPLINGS. 

One quart flour, three teaspoonfuls Home baking pow- 
der, one heaping teaspoonful salt, one tablespoonful of lard. 
Either milk or water (milk is best) to make dough as for 
biscuits ; work as 1 if tie as possible, roll out and cut in 
squares; have apples pared and cored; if small put one 
whole apple in each square ; if large, one-half with a little 
sugar. Bring the eorners up well around the apples and 
pinch together inclosing the apple in the dough ; steam one- 
half hour. Place a napkin in the steamer so when the 
dumplings are done they can be lifted out without breaking 
Have the water boiling when steamer is set on. This is 
enough for eight or nine dumplings. Mrs. W«. A. M. 

APPLE PUDDING. 

One quart stewed apples, one-fourth pound butter, 
four eggs, one cup grated bread, a little nutmeg ; sweeten 
to taste. Bake in a pudding dish. 

APPLE SAGO. 

To one large 1 cup sago add one quart of boiling water, 
pare and core as many apples as will stand in your dish; 
pour the sago over them ; bake one hour. Serve with 
cream and sugar. 

BATTER PUDDING. 

One teacup sour cream, one teacup buttermilk, three 
eggs, one teaspoonful soda, flour sufficient to drop nicely 
from a spoon, dried fruit or nuts as desired ; drop into cups, 
set within the steamer and steam fort)' minutes. Eat with 
sugar and cream. 

CREAM BATTER PUDDING. 
One cup sour or sweet cream, one cup sweet milk, one 
cup flour, three eggs, one teaspoonful salt, one-half tea- 
spoonful soda, or one of Home baking powder : beat the 



78 



THE WAfiBEN COOK BOOK. 



whites of eggs separately ; add them the last thing. Bake 
in quick oven twenty or thirty minutes. Sugar and cream 
to be eaten on it. 

BROWN BETTY. 

. Butter a pudding dish, put in a layer of bread crumbs, 
next a layer of apples, pared and sliced thin, a little sugar, 
butter and nutmeg to taste ; next a layer of bread crumbs, 
and so on until dish is rilled, having a li^er of bread crumbs 
at top ; pour in a little water and cover dish : set in oven. 
\Yhen nearly done remove the cover and brown on top. 
Eat with cream or sauce of any kind. 

BREAD PUDDING. 

Beat the yolks of two eggs in a baking dish, add one 
cup sugar, one quart milk, two tablespoonfuls eocoanut, one 
cup rolled bread crumbs, teaspoonful butter, flavor with 
Royce\s extract vanilla. Bake twenty minutes, then cover 
with the well beaten whites of two eggs and brown in oven. 
Serve with cream or any sauce desired. Mrs. Kitchen. 

BREAD PUDDING, NO. 2. 

One quart milk, two cups breadcrumbs, place on back 
of stove to soak until hot, then add three-fourths cup sugar, 
yolks of three eggs beaten light, one cup milk, flavor to 
taste. When done add the whites of the eggs beaten with 
six tablespoonfuls of sugar, and brown. 

B AX AX A PUDDING. 

Set a pint of milk to boil, then stir into it the beaten 
yolks of three eggs ; boil until it thickens a little : flavor 
with Royce's extract, and sweeten to taste. Slice three or 
four bananas in a pudding dish and pour over them the 
custard. Whip the whites of the eggs stiff and heap on 
top. Set in oven for just a moment. Serve cold. 

Mrs. D. E. Gerould. 

COTTAGE PUDDING, 

( )ne cup sugar, one egg, three teaspoonfuls Home 
baking powder, three cups flour, one teaspoonful Royce's 
extract vanilla, one-half cup butter, one cup sweet milk or 
water, sprinkle a . little sugar over top before putting in 
oven. Bake in a square tin ; when done cut in squares. 
Serve with sauce made with two tablespoonfuls butter, one 
cup sugar, tablespoonful flour, wet with a little cold water 



DESSERTS, CUSTARDS AND SAUCES. 79 



and stirred until like cream ; add one pint of boiling water. 
Let boil two or three minutes. Flavor with Royce's ex- 
tract vanilla. Mrs. W. D. Brown. 

CUP PUDDING. 

Make a batter of one cup sweet milk, a pinch of salt, 
one egg, two teaspoonfuls Home baking powder; butter 
the cups and add one tablespoonful of butter, then add jam 
or any kind of fruit. Cover with batter and steam twenty 
minutes or until done. 

CRUMB PUDDING. 

One quart sweet milk, one pint of bread crumbs, three- 
fourth cup sugar, yolks of four eggs, butter the size of an 
egg, flavor with Royce's extract lemon. Bake in a slow 
oven. When done spread over a layer of jelly ; whip the 
whites of the 1 eggs to a froth, add one cup powdered sugar, 
pour over the jelly and bake a light brown. Serve cold. 

Mrs. M. E. Wiggins. 

CORN PUDDING. 

Shell off enough corn to make a pint, add one pint 
cream, two beaten eggs, one or more tablespoons sugar, a 
teaspoonful corn starch or sifted flour dissolved in water, 
and teaspoonful butter. Stir occasionally and bake. 

CARROT PUDDING. 

One-half pound boiled and sifted carrots, one-half pint 
bread crumbs, one-fourth pound butter, the same of flour, 
one cup dried currants or cherries, one-half pound sugar, 
one teaspoonful Home baking powder and a little salt; 
steam two hours ; serve with sauce. 

DELICIOUS PUDDING. 

. Three pints milk, yolks of four eggs, one-half box gel- 
atin, sweeten to taste, and boil as custard ; when taken 
from the fire stir in thoroughly the beaten whites; use 
Royce's extract vanilla, pour into moulds, and when cold, 
serve with cream. It is better made the day before yon 
want to use it. Mrs. das. Hand. 

EGG PUDDING. 

To nine eggs well beaten add nine tablespoonfuls of 
flour and one quart of milk. Excellent. 

Mrs. Dr. Ha /el tine. 



HO 



THE WARREN COOK BOOK. 



FIG PUDDING. 

One-half cup water, one-half cup molasses, piece butter 
size of small egg, one-half teaspoonful soda, one-fourth 
pound figs chopped fine, with one cup seeded raisins, flour 
to make as still as cake dough, steam two hours : serve with 
any kind of pudding sauce. Mrs. Mark Jamieson. 

F ANNIE'S PUDDING. 

One quart milk, a little salt, two tablespoon fuls corn 
starch dissolved in part of the milk, yolks of four eggs, one- 
half cup sugar ; scald milk, add starch and sugar, then the 
beaten eggs; flavor with Royce's extract, pour in dish, 
cover with whites beaten with four tablespoonfuls sugar ; 
brown in oven. 

FRUIT PUDDING. 

One-half package of gelatin, one pint of boiling water ; 
when cold add the juice of two small lemons or one large 
one, strain through a line sieve, then add one coffee cup of 
sugar, two oranges cut in small pieces, two bananas sliced, 
one-fourth pound figs, one-half pound walnuts, cut line; 
any kind of fresh fruit may be added to this ; mix thoroughly ; 
serve with whipped cream. Mrs. Dr. Baker. 

GRAHAM PUDDING. 
One egg, one-half cup molasses, one-half cup sweet 
milk, one-half cup melted butter, one cup chopped raisins, 
one and one-half cups graham flour, one-half teaspoonful 
soda dissolved in warm water, a little nutmeg, steam two 
htrars. Sauce for same: two eggs, two cups sugar, one cup 
butter, juice of one lemon. Mrs. D. D. Reed. 

GELATIN PUDDING. 
Separate the whites and yolks of four eggs ; with tin 1 
yolks make a boiling custard, with a pint of milk and sugar 
to taste ; set one-third of a box of gelatin to soak a few 
minutes in a little cold water, then dissolve it with three- 
fourths cup boiling water: when the custard has cooled add 
the gelatin and the whites of the eggs beaten to a stiff 
froth, stir all together; flaver with Royce's extract vanilla 
and put into a mould: this will settle into three layers. 

Mr.-. A. Gerould. 

INDIAN PUDDING. 
Three pints sweet milk, one pint corn meal, one egg, 
one-half cup sugar, one-half cup molasses, teaspoonful salt, 



I > ESS E I tTS , ( JUST A I J DS AND SU AC ES . 8 1 



one-half cup raisins; flavor with ground cinnamon, scald 
milk and meal thoroughly together, stir egg and sugar to- 
gether, add to milk, add the rest ; bake an hour. Eat with 
cream or sour sauce. 

MOUNTAIN DEW PUDDING. 

One pint of milk, yolks of two eggs, two tablespoon- 
fuls of cocbanut, one-half cup rolled cracker crumbs, one 
teaspoonful Roycc's extract lemon ; bake one-half hour. 
Make a frosting of whites of two eggs, one cup sugar and 
put in oven to brown. Jennie Halliday. 

MOLASSES PUDDING. 
One cup flour, one each of molasses, melted butter and 
hot water, one teaspoonful soda, one teaspoonful cloves, 
one-half teaspoonful allspice and cinnamon, one-half nut- 
meg; steam three hours. Serve with a sauce of butter and 
sugar worked to a cream, with hot water added to make it 
the proper consistency, Royce's extract vanilla. Some add 
teacup of raisins. 

MINUTE PUDDING. 

fake sweet milk, or half water and milk, a pinch of 
salt, let boil, stir in wheat Hour, a- in making corn meal 
mush, until same thickness as mush; remove from lire and 
serve at once with sweetened cream, flavored with nutmeg. 
Some think it improved by adding blackberries, raspberries 
or cherries, either canned or fresh, just before taking from 
stove. 

ORANGE PUDDING. 

One pint milk, one tablespoonful corn starch, a little 
butter, the yolks of two eggs, use whites for frosting : cut 
up two oranges and sift on a cup of sugar; when custard is 
cold pour over the oranges and stir thoroughly, then put 
on the frosting and brown. To be eaten cold. Very nice. 

Mrs. A. E. Williams. 

PLUM PUDDING. 

Shred finely three-fourths pound of beef suet and add 
to it a pinch of salt, one and one-half pound bread crumbs, 
one-half pound of flour, three-fourths pounds raisins, three- 
fourths pound of currants picked and dried, two ounces 
candied lemon and citron together, and half a large nutmeg. 
Mi x these thoroughly then add four eggs, and milk enough 



THE WARREN COOK BOOK. 



to moisten it, but not too much or the pudding will be 
heavy. Tie in a pudding cloth well floured and boil for 
five or six hours, or we think better when boiled in a mould 
which should be well buttered before the mixture is put in. 
The mould should not be quite full and should be covered 
with one or two folds of paper, buttered and floured, and 
then with a floured pudding cloth. Serve with sauce. 

QUICK PUFF PUDDING. 
Stir one pint of flour, two teaspoons Home baking 
powder and a little salt into milk until very soft ; place in 
steamer well greased cups, put in each a spoonful of batter 
then one of berries, steamed apples or any sauce convenient, 
cover with another spoonful of batter and steam twenty 
minutes. This is delicious made with fresh strawberries 
and eaten with a sauce made with two eggs, one-half cup 
of butter and cup of sugar beaten thoroughly with one cup 
of boiling milk and one of strawberries. 

PEACH ROLL. 

Make a good baking powder crust, roll very thiu, 
spread fruit on, putting thin slices of butter on the fruit; 
roll crust up, place in a pan four or five inches deep ; to 
three or four rolls, add one cup sugar and one-half cup but- 
ter, pour in hot water enough to cover them. Bake one- 
half hour. Either fresh or dried fruit may be used. Serve 
with sauce. Mrs. J. Allen. 

RAISIN PUFFS. 

One cup raisins chopped fine, one cup sweet milk, 
one-half cup butter, two tablespoonfuls sugar, three tea- 
spoonfuls Home baking powder, two cups flour, three eggs. 
Steam in quart cups one hour. Serve with sauce made of 
two cups sugar, one cup butter, two eggs rubbed together. 
When ready for table pour over one cup boiling water. 

Mrs. Geo. Orr. 

EICE PUDDIXG. 

Steam one teacup rice until tender, being careful to 
add all the water the rice will take up. When done add 
One pint milk, a piece of butter the size of an egg, salt to 
suit taste, the beaten yolks of three eggs, one-half cup 
sugar, and the grated rind of one lemon. Put into a but- 
tered pudding dish and bake. When nearly done spread 
over the top the whites of the eggs beaten with one-half 



DESSERTS, CUSTARDS AND SAUCES. 



cup of sugar and the juice of the lemon ; return to the oven 
and brown lightly. If raisins are desired add one cupful 
stoned before putting to bake. Mrs. J. Gleave. 

SPONGE PUDDING. 

One egg, one cup sugar, butter size of a walnut, one- 
half cup sweet milk or water, two tablespoonfuls Home 
baking powder and flour enough for a good batter. Bake 
in long tins in quick oven. Serve with a custard. Cocoa- 
nut or slices of orange placed on top of each dish makes it 
more attractive. 

SUET PUDDING. 

One cup raisins, one cup suet, chopped fine, one cup 
molasses, one cup sweet milk, four cupfuls flour, one tea- 
spoonful soda, one teaspoonful cloves ; steam two or three- 
hours. Mrs. A. J. Hazeltine. 

SUET PUDDING, NO. 2. 

Three eggs, one and one-half cups brown sugar, one- 
half cup molasses, one cup suet, one and one-half cups- 
bread crumbs, two-thirds cup sour milk, one-half teaspoon 
salt, one teaspoonful soda, one teaspoonful cinnamon, one- 
half teaspoonful cloves, one nutmeg, one tablespoonful 
Royce's extract lemon, one tablespoonful vinegar, one- 
half pound raisins, one-half pound currants, one cup flour,, 
or can use more bread crumbs. Steam three hours. 

SNOW PUDDING. 

One box gelatin dissolved in one pint of cold water,, 
add one quart of boiling water, four cups of sugar, juice of 
two lemons, whites of six eggs. Beat with an egg beater 
one hour. To be eaten with sweet cream, with or without; 
jelley as you like. Mrs. A. Gerould. 

STRAWBERRY SHORT-CAKE. 

Rub into one quart of flour five ounces of lard, a pinch: 
of salt, and three tablespoonfuls of Home baking powder;; 
add gradually enough milk to make a soft dough ; divide 
into four parts; roll one part out lightly, cover a straight- 
sided Vienna cake tin with it; roll out another part and 
lay it on top of first; proceed in the same way with the 
other two parts, using another baking tin. Bake quickly, 
and when done, while hot, lift the upper part from each 
pan, butter the inner surfaces and place between the two 



84 



crusts a layer an inch thick of fresh strawberries, maslied 
and sweetened. Serve immediately , with cream-. A rasp- 
berry short-cake may be made with the same pastry. 

Kate Winger. 

TAPIOCA PUDDING. 

One cup tapioca, soaked in water until soft, one cup 
sugar, one quart milk, yolks of four eggs; save the whites 
for frosting; put the milk in a pan or small bucket, set in 
a kettle of hot water, and when it boils add the beaten 
yolks and sugar and stir good ; then add the tapioca, stir- 
ring constantly. Let boil twenty minutes. Flavor with 
Royce's extract vanilla. Take off stove, beat the whites to 
a stiff froth, add a little, sugar and Royce's extract lemon, 
spread over pudding and place in oven to brown. One- 
half this recipe is enough for family of live. 

Airs. I). Cowan. 
YANKEE PUDDINO. 

One cup molasses, one cup chopped suet, one cup seed- 
ed raisins, one cup sour milk, one and one-half teaspoonfuls 
soda, pinch of salt, flour enough to make as thick as any 
ordinary cake, and steam two and one-half hours. Serve 
Avith this sauce : one cup sugar, one teaspoonful flour, lump 
of butter size of a walnut ; mix well and add a little cold 
water, and then pour on about one pint of boiling water. 
Stir until smooth and flavor to taste. Mrs. W. 4. R. 

APPLE CUSTARD. 

One pint of mashed, stewed apples, one pint of sweet 
milk, four eggs, one cup of sugar, and a little nutmeg. 
Bake si owl v. 

FRUIT CUSTARD. 
Line a deep dish with sliced fruit of any kind, or ber- 
ries, in their season ; sprinkle with sugar, then make a 
custard of a pint of milk, and when it boils add a table- 
spoonful of corn starch, the yolks of two eggs, and one-half 
cup of sugar, well beaten together, and when it thickens 
turn over the fruit, after cooling a little ; beat the whites of 
the eggs, with two tablespoonfiils of sugar, to a stiff froth, 
and drop on top in spoonfuls. Set in a cool place for about 
two hours. 

SNOW CUSTARD. 
One-half package Coxe gelatin, three eggs, one pint 
milk, two cups sugar, juice of one lemon ; soak the gelatin 



85 



one hour in one teaeupful of cold water; to this, at the end 
of this time, add one pint boiling water; stir until the gel- 
atin is thoroughly dissolved. Set on ice to cool ; then add 
one and one-half cups of the sugar and the lemon juice, 
beat the whites of the eggs to a stiff* froth, and add to the 
gelatin and sugar. Beat with an egg beater, steadily and 
thoroughly ; when stiff, pour into moulds and set on ice or 
in a eool place. In four or five hours turn into a dish and 
pour the custard around it. To make the custard, take the 
pint of milk, the yolks of the eggs, the remainder of the 
sugar. Flavor with Royce's extract vanilla or bitter 
almond. Scald the milk by setting in boiling water, then 
add the well beaten yolks and sugar; stir well and flavor. 
Set away to cool. Mrs. Blanche Boyce. 

QUAKING CUSTARD. 

Three cups milk, yolks of four eggs, reserving the 
whites for the meringue ; one-half package gelatin, six 
tablespoon fuls of sugar, Royec's extract vanilla, juice of one 
lemon for meringue. Soak the gelatin two hours in a cup 
of cold milk ; then add to the rest of the milk, which must 
be boiling hot, and stir until dissolved. Let it stand a few 
minutes, and strain through muslin over the beat* n yolks 
and sugar. Put over the fire and stir five minutes, or un- 
til you can feel it thickening. Stir up well when nearly 
cold; flavor and let it alone until it congeals around the 
edges of the bowl into which you have poured it; then stir 
again and put into a wet mould. Set upon ice, or in a cold 
place until firm. Turn it, when you are ready for it, into 
a glass bowl. Have a meringue made by whipping the 
whites stiff, with three tablespoonfuls of | owdered sugar, 
and the lemon juice. 

SPANISH CREAM. 

For two quart molds, use one box gelatin, dissolved 
in a large cup of milk. Take one quart of milk, and when 
at boiling heat stir in the gelatin and the well-beaten yolks 
of eight eggs, with one and one-half cups of sugar. Let it 
thicken as for custard. Then beat the whites of the eggs 
to a stiff froth, put in a bowl and pour the custard over 
them. Flavor as you please. Pour in the moulds to cool. 
Serve with cream. Make the day before using, keeping if 
on ice. Josephine Lacy, 



86 



THE WA11REN COOK BOOK. 



CHAKLOTTE RUSSE, ELEGANTE. 

One-half package of gelatin, dissolved in a very little 
water; one quart of whipped cream, flavored and sweetened 
to taste. Line a mould with sponge or white cake, stir the 
gelatin into the cream and pour into the prepared mould. 

COFFEE JELLY. 

One eoffeecup Swiueborne's gelatin, soaked half an 
hour in half a teacup cold water, one quart strong coffee, 
made as if for table use, and sweetened to taste; add the 
•dissolved gelatin to the hot coffee, stir well, strain into cups 
or a mould rinsed with cold water. Set away on ice or in 
$l very cool place for a few hours, and serve with whipped 
<cream. 

FLOATING ISLAND. 

One quart milk, placed over the fire ; when near boil- 
ing, add one and one-half tablespoonfuls of corn starch 
(mixed with milk), the yolks of three eggs ; let all come to 
n boil ; take off the fire and flavor to taste ; add sugar, beat 
the whites to a stiff froth, sweeten and dot over the custard. 
Put in cool place. Mrs. H. G. Eddy. 

LEMON SPONGE. 

Pour over one package of gelatin one pint cold water ; 
let it stand for a while, then add one-third pint boiling 
water; set on the fire until boiling; add two cups sugar, 
juice of four lemons; strain, and when beginning to get 
cold add the well-beaten whites of six eggs ; beat all to- 
gether and pour into moulds. It may be eaten with a 
•custard made with the yolks of the eggs. 

ORANGE SNOW. 

Peel sweet oranges ; slice and lay in a glass dish with 
alternate layers of grated cocoanut and powdered loaf 
sugar, having a layer of cocoanut on top ; pour over the 
whole a glass of orange and lemon juice mixed. Place on 
ice until ready to serve. 

ORANGE SOUFFLE. 

Peel and slice si-x oranges ; put in a glass dish a layer of 
oranges, then one of sugar, and so on until all the oranges 
ure used, and let stand two hours. Make a soft boiled 
^custard of yolks of three eggs, one pint of milk; sugar to 
taste, with grating of peeling for flavoring, and pour over 



DESSERTS, CUSTARDS AND SAUCES. 87 



the oranges when cool enough not to break the dish ; beat 
whites of eggs to stiff froth, stir in a little sugar, and put 
over pudding. Praised by all. Mrs. E. D. Preston. 

PRUNE WHIP. 

One pound prunes, stewed; soak well before cooking; 
pit them, stew them down rich with sugar. The skins 
should be soft ; if not, strain through a colander, then whip 
whites of three eggs and stir in. The prunes should be 
cold before the eggs are stirred in. This is to be eaten 
with whipped cream, and makes an elegant dessert. 

Mrs. M. I. Mead. 

COLD CREAM SAUCE. 

Beat together one cup sugar and one-half cup butter ; 
add one cup rich cream ; stir all to a cream ; flavor with 
Royce's extract vanilla or lemon, and place where it will 
get very cold before using. Mrs. E. I). P. 

LEMON SAUCE. 

One cup sugar, one tablespoonful butter, one egg, one 
lemon, all the juice and one-half the rind, grated; nutmeg, 
three tablespoonfuls boiling water; cream the butter and 
sugar; beat in the eggs, whipped light, then lemon and 
nutmeg; beat hard ten minutes; add the boiling water a 
spoonful at a time ; put into a small pan or bowl and set 
within the uncovered top of the. teakettle until the sauce is 
very hot. Stir well. Mrs. W. A. Mitchell. 

LEMON SAUCE NO. 2. 

Two cups sugar, two eggs, juice and rind of two lemons ; 
beat all together, and just before using add one pint boiling 
water. Never boil sauce after adding lemon, as it makes 
it bitter. Mrs. E. D. P. 

SOUR SAUCE. 

One pint of sugar (light brown), two tablespoons vine- 
gar, butter the size of an egg, one tablespoon flour, one pint 
of water. Mrs. S. 

CHOCOLATE SAUCE. 

For cottage pudding or corn starch, one-half pint 
cream, one-half pint milk; grate two tablespoons chocolate 
into this ; let it come to a boiling point, then add the well- 
beaten yolks of two eggs. When the sauce is of the right 
consistency take it from the stove and add to it the whites 



S ' S • THE WARREN COOK BOOK 



of two eggs, whmh 7011 have beaten to a stiff froth, with j 
tablespoon of white sugar. Flavor with Eo\ 



ee s extract 



vanilla. M g 



DESSERTS, CUSTABDS AND SAUCES. 



89 



THE WARREN COOK BOOK, 



DESSERTS, CUSTARDS AND SAUCPJS. 



PASTRY- 



PIE CRUST. 

One and one-half pounds best sifted flour, one coffee- 
cup good leaf lard, chop the shortening up in the flour 
with a knife, till it is about the size of hickory nuts, then 
add just enough water (ice cold) to make a stiff dough* 
Roll out on board flat, turn up corners and repeat once or 
twice, then lay it aside for an hour or so where it will 
get very cold, then it will be ready to use. 

Mrs. T. (). Slater. 

PIE CRUST NO. g. 

One (.-up flour, one-half cup butter or lard, mix with a 
knife, add one-half cup of water, verv cold, then beat it 
with a knife. 'Mrs. H. G. Eddy. 

PIE CRUST N( ). 3. 

One coffeecup sifted flour, two-thirds eofleecup lard.,, 
two-thirds teaspoon baking powder, sufficient water (ice 
cold) to mix. Mrs. E. E. Allen. 

PIE CRUST NO. 4. 

Two coffeecups sifted Hour, two-thirds cup of lard, 
sufficient ice cold water to make soft dough, roll thin, 
cover with small pieces of butter, fold over three times and 
roll, repeat this twice for lower crust, and four times for 
upper crust. Do this quickly and in a cool place ; just before 
putting in oven spread top of pie lightly with lard. 
Enough for two pies. Mrs. S. P. Schermerhom. 

APPLE PIE. 

Fill pie pan with nice tart apples, sliced very thin, 
cover with sugar and small pieces of butter, season with 
cinnamon and nutmeg, two tablespoons of cold water. 
Just before covering with crust, spinkle lightly with flour- 
Mrs. S. 



PASTRY. 93 



CHESS PIE. 

Three eggs, two-thirds cup of sugar, one-half cup of 
butter, beat butter to a cream, then add yolks and sugar 
beaten to a froth, with the flavoring ; stir all together 
rapidly, and bake in a nice crust; when done spread with 
the beaten whites and three tablespoons of sugar and a 
little flavoring; return to oven and brown slightly. Flavor 
custard with vanilla, and frosting with lemon. This makes 
one pie, which should be served immediately. If not 
wanted so rich add one-half cup of milk. 

Mrs. J) wight Cowan. 

COCOANUT PIE. 

One pint milk, one cocoanut, one teacup sugar, three 
eggs; grate cocoanut, mix with the yolks of the eggs and 
sugar, stir in the milk, filling the pan even full and bake. 
Beat whites of eggs to a froth, stirring in three tablespoons 
of pulverized sugar, pour over pie and bake to a light 
brown. If prepared cocoanut is used, one heaping teacup 
is required. Mrs. Joseph Hand. 

COCOANUT CUSTARD. 

One cup of milk, one cup of sugar, two eggs, one tea- 
spoonful of corn starch, six tablespoonfuls of grated cocoa- 
nut. Mrs. Hiram Eddy. 

CUSTARD PIE. 

Three eggs beaten very light, one pint boiling milk, 
one tablespoon melted butter, two heaping tablespoons of 
sugar; season with nutmeg to taste. Mrs. S. 

CREAM PIE. 

Three eggs, one cup sugar, one cup of flour, one-half 
cup sweet milk, one tablespoon butter, baking powder two 
teaspoons. Peat well. Pour into two jelly pans. Cust- 
ard filling. One pint milk, two eggs, one tablespoon corn 
starch, sweeten and flavor with vanilla. Split the pie open 
with a sharp knife, put in custard w hen boiled and cold. 

Miss P>. 

CREAM PIE NO. 2. 

One pint milk, three eggs, small teacup of sugar, two 
tablespoons corn starch, beat yolks, sugar, and starch to- 
gether, let the milk come to a boil, and stir in the mixture 
.adding a teaspoon of butter and pinch of salt. Bake crust, 



94 THE WARREN COOK BOOK. 



fill with the custard, bake, spread on whites (previously 
beaten to a stiff froth with two tablespoons sugar) and brown 
in a quick oven. Mrs. Joseph Hand. 

CREAM PIE. 

Three tablespoons of flour mixed with one cup of su- 
gar, add yolks of two eggs ; milk to moisten and stir till 
smooth. Boil nearly a pint of milk, set dish in hot water 
to prevent burning, stir in the eggs and flour and boil, add 
a pinch of salt, and butter size of a hickory nut, flavor with 
lemon or vanilla. Bake your crust and then fill with the 
cream ; beat the whites of two eggs to a stiff froth add a 
tablespoon of sugar; spread over the pie and brown in the 
oven. Mrs. A. E. Walker. 

DATE PIE. 

One pound of dates (molasses cured) cover with water 
and cook till ready to sift, then add three eggs, one quart 
of milk and a pinch of cinnamon and salt. Bake with bot- 
tom crust. Household. 

DRIED APPLE PIE. 

Cook the apples very soft, mash up very smooth, beat 
in the yolks of two eggs, sweeten and season to taste. Bake 
with one crust and frost with the beaten whites and 
two tablespoons of sugar. Household. 

HUCKLEBERRY PIE. 

To one pint of huckleberries, add two tablespoons of 
vinegar, and two-thirds cup of sugar, sprinkle with flour. 
Bake between two crusts. Mrs. J. W. Kitchen. 

LEMON PIE. 

One coffee cup sugar beaten with the yolks of two 
eggs, a pinch of salt, one tablespoon butter, one coffee cup 
boiling water; put on the stove in a pan, add the grated 
rind of one lemon to the water, and one and one-half table- 
spoons corn starch dissolved in a little water; let come to a 
boil then remove from stove, add sugar, eggs and butter, 
previously beaten together, and juice of one lemon. Have 
pie paste ready pour this in and bake; when done remove 
from stove, add the beaten whites of two eggs, a little su- 
gar, spread over pie return to oven and slight! v brown. 

Mrs. E. I). PRESTOK 



PASTRY. 



95 



LEMON PIE NO. 2. 

One cup water, one cup sugar, three tablespoons corn 
starch, one large lemon or two small ones, yolks of three 
eggs; mix and boil until it becomes as thick as cream ; 
make a crust and fill, using the beaten whites as a meringue 
on top. This makes one pie. Mrs. J. A. Hand. 

LEMON PIE NO. 3. 

The juice and grated rind of one lemon, one cup of 
white sugar, the yolks of three eggs, one cup of milk, three 
tablespoons of sifted flour. Bake till nearly done and 
then add a frosting made of the beaten whites of three eggs, 
and three tablespoons of powdered sugar; return to oven 
and slightlv brown. Libbie Winger. 

MINCE MEAT. 

For a gallon of mince meat use one-third chopped 
meat, (salted when boiling), and two-thirds chopped apples, 
one pint molasses, two cups good vinegar, one-half cup of 
butter or one cup chopped suet, one tablespoonful allspice, 
one and one-half tablespoonfuls cinnamon, one teaspoonful 
cloves and a teaspoonful salt. To make a mince pie, line a 
tin with rich crust and fill with above adding raisins, sugar 
and dots of butter in quantities to suit the taste ; cover with 
crust and bake in slow oven about one-half hour. 

Mrs. A. Cook. 

MOCK MINCE PIE. 

Two crackers rolled fine, one cup hot water, one-half 
cup vinegar, one cup molasses, one cup sugar, one cup cur- 
rants, one cup raisins, spice to taste. Measure with a tea- 
cup. Mrs. D wight Cowan. 

ORANGE CREAM PIE. 

Beat thoroughly the yolks of two eggs with one-half 
cup of sugar, add one large tablespoon of flour, one small 
tablespoon of corn starch, dissolved in milk, pour into one 
pint of boiling milk and let cook about three minutes, 
flavor with extract of orange and pour into a baked crust. 
Beat the whites to a stiff froth, add one-half cup of sugar, 
flavor with orange extract, spread on top, put in oven and 
slightly brown. Mrs. John Thomas. 

ORANGE PIE. 

Yolks of two eggs, two-thirds cup of sugar, one-fourth 
cup of butter, three-fourths teaspoon cream of tartar, one- 



96 



THE WARREN COOK BOOK. 



half cup of water, a scant half teaspoon soda, one and one- 
half caps of Hour. Bake in round tin. Filling : One-half 
cup water, juice and rind of one orange, one tablespoon of 
flour, a pinch of salt; when both are cold, split cake and 
add filling. Frosting: Whites of two eggs, beaten light, 
make stiff with sugar, one-fourth cup orange juice and 
grated rind ; frost top and scatter pieces of orange. 

Household. 

PEACH PIE. 

Make the crust the same as for biscuit, and line the 
bottom of a deep pie tin about one-half inch thick. Quar- 
ter the peaches and cover bottom of tin then sweeten and' 
put in several pieces of butter, spinkle with cinnamon and 
bake without upper crust. Serve with cream. 

Mrs. 1). D. Reed. 

POTATO PIE. 

Two-thirds cup of grated raw potato, one pint sweet 
milk ; let milk boil and stir in potato, when cool add two 
well beaten eggs, one-half cup sugar, a pinch of salt and 
tablespoon of butter, flavor to taste, bake without upper 
crust. Mrs. T. W. McNett. 

PUMPKIN PIE. 

One well beaten egg, one-half cup sugar, two heaping 
tablespoons pumpkin, one-half pint rich milk (a little cream 
will improve it), a little salt, butter the si/e of a hickory 
nut and season with cinnamon or nutmeg; and ginger. 
Bake with under crust in hot oven. 

Mrs. D wight Cowan. 
RIPE CURRANT PIE. 

One cup mashed currants, one cup sugar, two table- 
spoons water, yolks of two eggs, one tablespoon of flour. 
Beat well together and bake in one crust. Frost with 
whites of the eggs and sugar. Mrs. I. (4. Lacy. 

PIEPLANT PIE. 

Mix one-half teacup of sugar and one heaping tea- 
spoon of flour together, sprinkle over the bottom crust, 
then add the pieplant cut up fine, sprinkle over this another 
half teacup of sugar and one heaping teaspoon of flour. 
Bake fullv three-quarters of an hour in a slow oven. 

Mrs. T. AY. McNett, 



g>7 



SQUASH PIE. 

Wash and dry the squash, cut in slices and steam un- 
til tender all through. Rub through colander. For one 
pie take three large tablespoons of squash, season to taste, 
with sugar, ginger, cinnamon, allspice, nutmeg and salt, 
and one egg which is to be beaten to a cream with the 
sugar, butter size of a walnut, add enough hot milk to fill 
the pie plate and keep the mixture hot over boiling water 
until ready to bake. Bake in a moderate oven. 

Mrs. M. W. Jamieson, 

TRANSPARENT PIE. 

One egg and yolks of two, a lump of butter size of 
wulnut, one cup of sweet milk, one-half nutmeg. Bake 
with one crust and frost. Household. 



THE WARREN COOK BOOK. 



PASTRY. 99 



* LAYER C-.VKiv 




ALMOND CAKE. 

One cup butter, oue cup sweet milk, three cups of 
confectioner's sugar, three cups sifted flour, one cup corn 
starch, whites of eight eggs, four large teaspoons of Home 
baking powder. 

FROSTING. 

Make a boiled icing of the whites of two eggs and 
three cups of coffee A sugar. Blanch and chop tine, one 
pound almonds. Put in icing and spread between layers 
and on top of cake. Flavor with Royce's vanilla. Put 
whole blanched almonds on top of cake if you wish. 

ALMOND CREAM CAKE. 

One and one-half cups pulverized sugar, one-half cup 
butter, one-half cup cold water, two cups flour, two tea- 
spoons Home baking powder sifted with flour, whites of 
four eggs beaten stiff. Flavor with Koyce's extract of 
almond. 

FILLING. 

One pound of almonds blanched and chopped fine, one- 
half pint of cream whipped stiff, and chopped almonds to 
-cream, sweeten and flavor to taste with extract of almond. 
Ice the top of cake and decorate with the whole almonds. 

Mrs. C. H. Smith. 
AMBROSIA CAKE. 
Two cups sugar, one-half cup milk, three-fourths of a 
cup butter, four eggs, three cups flour, three teaspoons 
Home baking powder. Bake in jelly tins. When cold 
spread with one pint of whipped cream, one grated cocoa- 
nut, two eggs, one cup of sugar, juice of two oranges and 
. the grated rind of one. 

A NICE CHEAP CAKE. 
One cup sugar, one-half cup butter, one-half cup sweet 
milk, one-half cup corn starch, one cup flour, whites of 



LAYER CAKE. 101 

three eggs and one heaping teaspoon Home baking powder. 

Dark Part. — One cup sugar, one-half cup butter, one- 
half cup of sour milk, two cups flour, one tablespoon molasses, 
one teaspoon .soda, one tablespoon each of allspice, cloves and 
cinnamon. Put the two cakes together with soft frosting 
with the dark part at the bottom. Mrs. T. W. McNett. 

A GOOD COMMON LAYER CAKE. 

Three eggs, one tablespoon butter, one and one-half 
cups sugar, two cups flour, two teaspoons Home baking 
powder sifted with the flour, one-half cup rich milk. 
Flavor to taste and bake in jelly tins. 

Mrs. D wight Cowan. 

BLACK CHOCOLATE CAKE. 

Let three ounces of chocolate and one-half cup of 
milk come to a boil, then add beaten yolk of one egg. 
Cream, together one cup sugar, one-half enp of butter and 
two eggs; add cooled chocolate mixture and two cups of 
flour into which has been stirred two scant teaspoon fuls of 
Home baking powder. Bake in layers and put together 
with boiled icing. 

CHOCOLATE CAKE. 

One and one-half cups sugar, one-half cup butter,, oner- 
half cup sweet milk, three eggs beaten separately, two cups 
flour, two teaspoons Home baking powder. 

Filling. — One cup cold water, one cake common sweet 
chocolate, butter size of an egg, one cup sugar ; cook half an 
hour. When cold spread between layers. 

' Mrs. .1. H. Hand. 

CHOCOLATE CAKE. 

Two cups sugar, one-half cup butter, three-fourths cup- 
sweet milk, one-half cup corn starch, two cups of flour,, 
one and one-half teaspoons Home baking powder, whites of 
four eggs. For frosting — Whites of three eggs, three cups 
confectioner's sugar. Three small sections oi Baker's cho- 
colate melted; flavor with Rovee's vanilla. 

Mrs. J. H. Hand. 
CHOCOLATE CAKE. 

One cup butter, two cups sugar, one cup grated cho- 
colate, two-thirds cup sweet milk, four eggs, three teaspoons 
Home baking powder, one teaspoon vanilla, two full cups 



102 



THE WARREN COOK BOOK. 



flour. Make a boiled icing with the white of one egg, one 
and one-half cups coffee A sugar; add grated chocolate to 
taste and flavor with Royce's vanilla. 

CHOCOLATE CAKE. 

Two cups sugar, one cup butter, one cup sour milk, 
one-half teaspoon soda dissolved in the milk, four eggs, 
three and one-half cups flour, three teaspoons of Home 
baking powder. Dissolve one-fourth cake chocolate (or 
less) and add to middle layer. For frosting — Whites of 
three eggs, two cups of confectioner's sugar, one-half cake 
grated chocolate and vanilla to taste. Mrs. I. G. Lacy. 
CREAM CAKE. 

One cup sugar, butter size of an egg, two eggs, one 
heaping cup flour, one teaspoon cream tartar, one-half tea- 
spoon soda. Bake in two layers. 

Cream for Filling. — One-half pint milk, one-half cup 
sugar, one-fourth cup flour, one egg ; beat sugar, egg and 
flour together ; heat milk over steam or water. When scald- 
ing hot, stir in other ingredients. Flavor with Royce's 
vanilla or lemon and spread between cake when cold. 

Mrs. I. B. Allen. 

CREAM SPONGE CAKE. 

Four eggs, two cups granulated sugar, beat thoroughly, 
two large cups flour, two teaspoons Home baking powder^ 
beat well ; two-thirds cup boiling water, a pinch of salt. 
Flavor with Royce's lemon extract. Bake in thick layers 
and put together with whipped cream, sweetened and 
flavored with Royce's vanilla. Make a boiled frosting 
with the white of one egg and one and one-half cups coffee 
A sugar. 

CREAM CAKE, SIMPLE. 

Three eggs, one and one-half cups flour, one cup sugar, 
one teaspoon Home baking powder, two tablespoons water. 
Bake in two cakes and split while warm. 

Cream. — One egg, one pint milk, one-half cup sugar, 
two teaspoons corn starch, butter size of an egg. Let cool 
and put between cakes. Miss Jennie Halliday. 

COCOANUT FILLING. 

One-half cup sugar, one-half cup flour, whites of two 
eggs ; beat the eggs stiff with the sugar and flour ; add one 



103 



pint boiling milk, one cup grated cocoanut. Let it boil 
until thick enough for filling. 

DEVIL'S FOOD. 

Part I. — One cup sugar, one cup grated chocolate, one- 
half cup sweet milk ; let come to a boil. 

Part II. — One cup sugar, one-half cup butter, three 
eggs, one-half cup sweet milk, one teaspoon soda, two cups 
flour. Mix the two parts together. Bake in layers and 
put together with common icing. 

DEVIL'S FOOD. 

Part I. — One cup grated chocolate, one cup sweet milk, 
one cup brown sugar. Set on stove and let boil ; then re- 
move and allow to cool. 

Part II — One cup brown sugar, one and one-half cups 
sweet milk, one-half cup melted butter, one teaspoon soda 
sifted with flour, three cups flour, yolks of three eggs. Stir 
part first into part second. Bake in two layers and frost 
with chocolate frosting, flavored with Royce/s Vanilla. 

DOLLY VARDEN CAKE. 

White — One cup sugar, one-half cup" butter (scant 
measure), two-thirds cup sweet milk, whites of three eggs, 
two teaspoons Home baking powder, one and one-half 
cups flour, one-half cup corn starch. 

Dark — One cup sugar, one-half cup butter, one cup 
sour milk, yolks of three eggs, one teaspoon soda, two and 
one-half cups flour, one teaspoon each of cloves, allspice 
and cinnamon, one cup raisins chopped fine. 

DOLLY VARDEN CAKE. 
One and one-half cups white sugar, one-half cup but- 
ter, one-half cup sweet milk, two cups flour, four eggs, two 
teaspoons (heaping) Home baking powder; divide the above 
into three parts ; to oik; part add one-half teaspoon cloves, 
one teaspoon cinnamon, one teaspoon nutmeg and one-hall 
cup chopped raisins ; leave out the white of one -egg for 
frosting; bake in three layers, placing the dark one in the 
middle ; to the dark layer add a tablespoonful of mo- 
lasses. 

ECONOMICAL LAYER CAKE. 
One cup sugar, one tablespoon butter, one egg, two- 
thirds cup of milk; sift two teaspoons Home baking pow- 
der in one and two-thirds cups flour ; bake in three layers. 

Mrs. J. Gleaves. 



104 



THE WARREN COOK BOOK. 



FIG CAKE. 

Three-fourths cup of butter, two cups sugar, one cup 
milk, three cups flour, two teaspoonfuls Home baking pow- 
der, whites of seven eggs. 

Filling. — One-half pound figs cooked until tender with 
just enough water to eaver them ; when tender mash fine and 
put in one small cup of sugar ; let it cook a few minutes and 
watch that it does not burn ; bake in two loaves with filling 
between, and frost when they are cool. 

Mrs. L. B. Hoffman. 

FIG CAKE. 

One pound of raisins, one pound of figs, seed the 
raisins and cut up the figs, put them together and steam un- 
til tender ; make a boiled icing and put together. 

For the cake part. — One cup butter, two and one half 
cups of sugar, three and one-half cups of flour, whites of 
eight eggs, two teaspoonfuls of Home baking baking; half 
this quantity makes three layers by adding one-half cup of 
milk. 

Fig filling. — One pound raisins, one pound of figs; 
stone raisins, stem figs, put together and chop fine, pour 
boiling water on fruit and stir till thick paste. 

Miss Seh e rmerh orn . 

FIG CAKE. 

One and one-half cups sugar, one-half cup butter, one 
cup sweet milk, four eggs (the whites only), two and one- 
half cups flour, three teaspoons Home baking powder 
sifted with flour, and bake in layers. 

Filling. — Soak one-half pound of figs over night, chop 
fine and boil in the water in which they Avere soaked for a 
few minutes ; then add one cup of sweet milk and a lit- 
tle sugar ; boil until it begins to thicken and spread between 
the layers. Mrs. L. Smith. 

GOOD, CHEAP LAYER CAKE. 

One egg and yolk of another, one cup sugar, butter 
the size of a walnut, one cup of sweet milk, two and one- 
half cups flour, two teaspoonfuls Home baking powder; 
bake m three layers. Adding spices and a cup of currants or 
or chopped raisins to the middle layer improves it. 

' Mrs. J. W. Kitchen. 



LAYER CAKE. 



L05 



ICE CREAM CAKES. 

Two cups granulated sugar' two-thirds cup butter, one 
cup sweet milk, whites of eight eggs, three cups flour, three 
teaspoons Home baking powder; bake in layers. 

Frosting. — Two cups white sugar, one-half cup water, 
whites of three eggs beaten stiff ; let sugar and w ater boil 
until it forms a string when dropped from the spoon. Pour 
very slowly into the whites of the eggs, beating constantly. 
Flavor with Royce's vanilla. Mrs. W. A. Rankin.' 

LEMON LAYER CAKE. 

One cup sugar, a lump of butter the size of an egg, 
mix thoroughly; live tablespoons sweet milk, three eggs 
beaten to a foam, one heaping teacup of flour ; add a large 
teaspoon of Home baking powder. This makes four layers. 

Filling. — Grated rind and juice of one lemon, three- 
fourths cup of sugar, one tablespoon of butter and one eggv 
Stir all together and put on the fire and boil until quite 
thick. When cool, spread between the layers of cake. 
Frost the top if you wish. 

LEMON SPONGE. 

One pound granulated sugar, one-half pound flour, 
eight eggs, juice and grated rind of one lemon, two tea- 
spoons Home baking powder. Bake in two thick, oblong- 
layers, frosting each one with lemon juice thickenel with 
pulverized sugar. After frosting under layer, spread with 
a custard made as follows: One-half cup milk, one egg, 
one-half teaspoon corn starch or flour; sweeten, and flavor 
with Royce's vanilla. Mrs. C. N. Payne, Titusville. 

LEMON JELLY CAKE. 

One cup butter, two cups sugar, one-half cup sweet 
milk, two and one-halt cups flour, five eggs, two teaspoons 
of Home baking powder. 

Jelly for cake. — One egg, three tablespoons melted 
butter, one coff'eecup sugar, the grated rind and juice of 
two lemons. Cook in a dish over water until of the right 
consistency. Mrs. Dr. Hazeltine. 

FILLING FOR LEMON JELLY CAKE. 

Yolks of four eggs, one cup sugar, grated rind and 
juice of one lemon; cook over steam the eggs and sugar 
beaten to a cream and the lemon juice ; when stiff enough 



106 



to run like honey, remove from the heat and add the 
grated rind ; allow it to get cold and spread between layers 
of cake. 

LAYER CAKE. 

One and three-fourths cups sugar, one-half cup butter, 
one cup sweet milk, three eggs, whites and yolks beaten 
seperately, three scant cups flour, three teaspoons Home 
baking powder; bake in three layers; use boiled icing 
flavored with Royce's vanilla. 

LEMON CAKE. 

One cup sugar, three-fourths cup butter, four eggs, 
whites and yolks beaten separately, three-fourths cup sweet 
milk, three cups flour, three teaspoons Home baking pow- 
der; bake in layers. 

Filling for same. — One cup sugar, one tablespoon but- 
ter, one egg, juice and grated rind of one lemon, one cup hot 
water; mix sugar, butter and beaten egg; stir while pouring 
on the water, add the grated rind and juice of the lemon and 
let it boil until it begins to thicken; Avhen ool spread be- 
tween layers. Mrs. W. A. Mitchell. 

MAPLE SUGAR CAKE. 

One and one-half cups of granulated sugar, one-half 
cup butter, whites of six eggs or three whole ones, one-half 
cup of sweet milk, three teaspoons Home baking powder, 
two heaping cups flour; bake in three layers; put together 
with boiled frosting, using maple sugar in place of granu- 
lated. Take the same quantity maple sugar. 

Mrs. D« L. Gerould. 

MARSH MALLOW CAKE. 

One cup of sugar, one-half cup of butter, two scant 
cups flour, whites of four eggs, one teaspoon cream tartar, 
one-hall teaspoonful soda. 

Filling. — Two tablespoonfuls of gelatin dissolved in 
seven tablespoons of water, boiling hot ; stir in gradually 
one pound of confectionary sugar and beat with a spoon 
half an hour; flavor with Royce's vanilla and pour in a tin 
the size of the cake ; put away until the gelatin thickens 
and put between the layers of cake. 

NEAPOLITAN CAKE. 

Dark Part. — One cup brown sugar, one-half cup but- 
ter, one-half cup molasses, one-half cup strong coffee, two 



LAYER CAKE. 107 



and one-half cups flour, one cup of raisins, one cup currants, 
teaspoonfnl each of soda, cinnamon, cloves, a little nutmeg. 

White Part. — Two cups white sugar, one-half cup but- 
ter, one cup milk, two-thirds cup flour, one cup corn starch, 
whites of four eggs, one teaspoon of Home baking powder; 
put together with frosting. 

ORANGE CAKE. 

Two-thirds cup butter, one cup sweet milk, two cups 
sugar, whites four eggs, one-half teaspoon soda, one teaspoon 
cream of tartar, three and one-half cups flour; flavor with 
orange. Make a boiled icing, flavor with orange juice ; 
spread between layers and ice the top heavily. Decorate 
the top with oranges divided into eighths while frosting is 
soft. 

ORANGE CAKE. 

Two coffeecups white sugar, two coffeecups flour, one- 
half coffee cup cold water, whites four eggs, and yolks of 
five eggs, two teaspoons Home baking powder ; beat yolks 
and sugar well together; add flour, baking powder and 
water and beat well ; add whites last, beaten to a froth. 
Take juice and grated rind of two oranges, which, with the 
exception of one tablespoon of the juice, stir into the batter. 
Bake in layers. Make frosting with whites of two eggs, 
sugar and tablespoon of orange juice. 

PRINCE OF WALES CAKE. 

One cup butter, two of brown sugar, one cup sour 
milk, yolks of six eggs, four tablespoons of molasses, two 
teaspoons soda dissolved in water, two teaspoons grated 
nutmeg, one tablespoon cloves, one tablespoon cinnamon, 
four cups flour, one pound raisins chopped fine, and one- 
fourth citron chopped with raisins ; dredge well with flour. 
Bake in loaf or layers. Mrs. C. H. Smith. 

ROLLED JELLY CAKE. 

Three eggs, one cup sugar, one cup flour, three tea- 
spoonfuls water, one-half teaspoon Home baking powder ; 
beat one-third flour with sugar and eggs. Bake, spread 
quickly with jelly and roll hot. 

RIBBON CAKE. 

One and one-half cups sugar, one-half cup butter, two 
and one-half cups of flour, one-half cup sweet milk, whites four 
eggs, three teaspoons Home baking powder. Take two 



108 THE WARREN COOK BOOK. 



tablespoons of the above mixture and add a little soda, half 
a cup of chopped raisins, a few currants, one-half cup flour, 
one-half cup molasses. Bake in three layers. 

Mrs' J. O. Parmlee. 

SPICE CAKE. 

One cup of molasses, one cup sugar, two-thirds cup 
butter, one cup sour milk, three eggs, one teaspoon soda, 
one teaspoon nutmeg, one of cloves and one of cinnamon, 
three cups of flour. 

TIP TOP CAKE. 

One cup sugar, one-half cup butter, two eggs, or whites 
of three, one cup sweet milk, two teaspoons of Home bak- 
ing powder, two and one-half cups of flour. Flavor to 
taste. Bake in a form or high pan. The same recipe can 
be used for layer cake, using the whites of the eggs for 
frosting, and flavoring with lemon. 

TWENTY MINUTE CAKE. 

Butter thoroughly three layer cake tins ; put in a bowl 
one cup sugar, one cup sweet milk, three eggs ; save out 
the white of one egg for the filling; one large tablespoonful 
butter, two cups wheat flour, sifted with two teaspoons 
Home baking powder, and a pinch of salt. When all the 
ingredients are in the bowl take up your spoon and beat; 
do not stir until the dough is of cream-like consistency. 
Bake at once, in a very hot oven, fifteen minutes. When 
done, remove at once from pans and let the cakes lay cov- 
ered with a cloth while you put the filling together as fol- 
lows : To the white of one egg, beaten light, add one cup 
granulated sugar, one-half grated fresh cocoanut. Any 
simple filling will do as well. Speed, and little but hard 
beating, is the whole secret of success with cheap cakes of 
any kind. Mrs. Mark Jamie son. 

VELVET SPONGE CAKE. 

Two cups sugar, six eggs, leaving out the whites of 
three; one cup of boiling hot water, two and one-half cups 
Hour, one tablespoon Home baking powder in the flour ; 
beat the yolks a little, add the sugar and beat fifteen min- 
utes ; add the three beaten whites and the cup of boiling 
Avater just before the flour. Flavor with a teaspoonful of 
Koyce's lemon extract and bake in layers. Make cold or 
boiled icing ; flavor with lemon and put between layers. 



LAYER CAKE. 10^ 



WALNUT CAKE. 

One cup of sugar, one-half cup butter, two scant cups 
of flour, whites of four eggs, two teaspoonfuls of Home 
baking powder. Bake in layers. 

Filling. — A boiled icing made ofthree teacups of granu- 
lated sugar, one-half cup of water and whites ofthree eggs, 
one and one-half pounds of English walnuts, chopped fine; 
stir into the icing and spread between the layers; lay on the 
top icing nice pieces of the nuts. 

YELLOW CAKE. 

Yolks of eight eggs, one cup sugar, one-half cup of 
butter, one-half cup of sweet milk, one and one-half cups 
^flour, two teaspoons of Home baking powder ; to be flavored 
with either lemon or orange, baked in layers, and lemon 
filling or orange icing placed between them and on top. 

Lemon filling. — One cup sugar, whites of two eggs 
well beaten, juice and grated rind of a lemon; mix and boil 
until it thickens. Mrs. D. L. Gerould. 



THE WARREN COOK BOOK. 



LAYER CAKE. 111 



* L@AF r-.VKlv 4 



ANGELS' FOOD. 

Whites of twelve eggs, thirteen if small, one and one- 
balf cups powdered sugar, one cup flower, one teaspoon 
Royce\« extract vanilla, one even teaspoon cream of tartar. 
Sift the flour four times, then add cream of tartar and sift 
again, but have the correct measure before nutting in cream 
of tartar; sift the sugar four times. Beat the eggs 
to a froth (not too stiff) on a large platter on which add 
sugar lightly, then the flour very gently ; next the 
vanilla ; do not stop beating until you put it in the 
pan to bake; bake fifty minutes in a moderate oven; 
try with a straw ; if two soft, let it remain a few minutes 
longer; turn the pan up side down to cool ; when cold re- 
move by loosening around the sides with a knife; use a pan 
that has never been greased. There are pans made espec- 
ially for this cake with projections around the edges so 
that there will be a space between the pan and the table 
when it is turned up side down. Miss Libbie Winger. 

ANGEL CAKE. 

Eleven eggs, whites only, one and one-half cups gran- 
ulated sugar, one cup pastry flour, one teaspoon Royce's 
extract vanilla, one teaspoon cream of tartar. Sift flour- 
four times, measure ; put in cream of tartar, sift again ; beat 
eggs to stiff froth; beat the sugar into the eggs, then add 
flavoring; last, tin 1 flour, stirring in quickly and lightly; 
beat until ready to put in the pan. *Bake in a moderate 
oven forty minutes; turn upside down, remove and ice 
when cold. Mrs. J. W. Richards. 

ANGEL FOOD. 

One tumbler full flour, one tumbler full pulverized 
sugar, ten eggs, whites only, one teaspoon cream of tartar, 
one teaspoon Roycc's vanilla. Mrs. S. D. Smalley. 



LOAF CAKE. 



i m 



AUNT HATTIE'S WHITE CAKE. 

One cup white sugar, one-half cup butter, four eggs, 
whites only, two thirds cup sweet milk, two cups flour, two 
teaspoons Home baking powder, one teaspoon Royee's ex- 
tract vanilla ; beat five minutes. Mrs. A. Lacy. 

BREAD CAKE. 
Two cups dough, one cup sugar, one-half cup butter, 
two eggs, one-half teaspoon soda, one-half teaspoon nut- 
meg, one-half teaspoon cinnamon, one cup raisins ; mix to- 
gether with hands very thoroughly; let rise one-half hour ; 
bake in a loaf. Mrs. S. J. Franklin. 

CORN STARCH CAKE. 

Two cups sugar, one cup butter, one cup corn starch, 
one cup sweet milk, two cups flour, two teaspoons Home 
baking powder, eight eggs, whites only. 

'Mrs. W, A. Hall. 

CORN STARCH CAKE NO. 2. 

One cup sugar, one-half cup butter, beaten to a cream, 
one-half cup sweet milk, one-half cup corn starch, one cup 
flour, two teaspoons Home baking powder, three eggs, 
whites only, beaten to a stiff froth and added last. 

Mrs. D. D. Reed. 

COCOANUT CAKE. 

One cup cocoanut, (the prepared is the best), one cup 
milk (soak cocoanut in milk), three eggs, three-fourths 
<mp butter, two cups sugar, two and one-half cups flour, 
one teaspoon Home baking powder. This cake improves 
with age. Mrs. Joseph H. Hand. 

CHOCOLATE CAKE. 

One cup butter, two cups sugar, one cup grated cho- 
colate, two-thirds cup sweet milk, four eggs, one teaspoon 
Royce's vanilla, two teaspoons Home baking powder, two 
cups flour. Bake in a loaf; ice either with chocolate or 
white icing. Mrs. James Hand. 

COFFEE CAKE. 
Two cups light brown sugar, one cup molasses, one 
cup butter, one cup strong coffee, cold, six cups flour, four 
eggs, two teaspoons soda, two teaspoons cinnamon, one tea- 
spoon cloves, one pound raisins seeded and chopped. 

Mrs. C. 



114 



THE WARREN COOK BOOK. 



DELICATE CAKE. _ 

Two cups pulverized sugar, one cup butter, r two-thirds 
cup sweet milk, one cup corn starch, two cups flour, six 
eggs, whites only, two teaspoons Home baking powder, one 
tablespoon Royce's extract vanilla. Cream the sugara nd 
butter; beat in the other ingredients, adding the whites of 
eggs last. Mrs. J. C. Thomas. 

DELICATE CAKE (WHITE). 

Three cups sifted flour, one and one-half cups sugar, 
seven eggs, whites only, one teacup sweet milk, two table- 
spoons butter, two teaspoons Home baking powder, one 
teaspoon Royce's vanilla. Beat butter and sugar to \ a 
cream; add milk and eggs well beaten, then flavoring; mix 
with this very slowly, the flour in which baking powder 
has been sifted ; bake in quick oven. 

Mrs. W. A. Hall, Mrs. W. Watson. 

DRIED APPLE CAKE. 

Two cups dried apples, one cup molasses, one cup but- 
ter, one cup sugar, one cup sour milk, two eggs, two tea- 
spoons soda, one teaspoon cinnamon, one teaspoon cloves, 
one teaspoon Royce's extract lemon, one teaspoon nutmeg* 
Chop the apples fine; soak in water over night; cook in 
the molasses until soft ; let cool ; then add the other ingre- 
dients. Mrs. Dwight Cowan. 

DEVIL'S FOOD. 

Two cups granulated sugar, three-fourths cup butter, 
five eggs, one cup sour milk, one teaspoon soda, three cups 
flour, one-half cake chocolate, grated, one teaspoon Royce's 
extract vanilla. Mrs. Rose Messner. 

FRUIT CAKE. 

One cup molasses, one cup brown sugar, one cup sour 
milk, one teaspoon soda, two eggs, two-thirds cup butter, 
four cups flour, two pounds raisins, one and one-half pound 
cnrrants, one-fourth pound candied orange peel, one-fourth 
pound candied lemon peel, one-half pound citron, one tea- 
spoon cinnamon, one teaspoon cloves, one teaspoon mace, 
one teaspoon nutmeg. Seed the raisins, wash currants 
well; put the fruit all together and chop fine in chopping 
bowl ; rub the fruit into a part of the flour. 

Mrs. W. D. McLaren. 



LOAF CAKE. 



115 



FRUIT CAKE NO. 2. 
One pound dark brown sugar, one pound flour, one 
pound butter, three pounds raisins, two pounds currants, 
one pound citron, ten eggs, one teacup molasses, one-half 
teaspoon soda, two teaspoons cloves, three teaspoons cinna- 
mon, two teaspoons allspice, two teaspoons mace, teaspoon 
nutmeg; bake very slowly and not too hard. 

FRUIT CAKE NO: 3. 

One and one-half cups sugar, two and one-half caps 
flour, one cup butter, one cup sweet milk, one eup currants, 
one cup raisins, one-half cup citron, two eggs, three tea- 
spoons Home baking powder, one teaspoon cinnamon, one 
teaspoon cloves, one teaspoon allspice. Mrs. L. Smith. 

PLAIN FRUIT CAKE. 

One cup brown sugar, one-half cup butter, one cup of 
raisins, seeded and chopped, one-half cup sour milk, two 
cups flour, two eggs, one teaspoon soda, one-fourth cup 
molasses ; spices to taste. Mrs. Henry Cogswell. 

SHODDY FRUIT CAKE, 
Three cups dried apples, three cups molasses, one cup 
butter, three eggs, three cups flour, one teaspoon soda, one- 
half pound raisins, one-fourth pound currants; cinnamon, 
cloves and other spices to taste. Soak the apples over night, 
drain off the water, chop fine and stew in the molassess ; 
when done stir in the butter; let cool, then add the other 
ingredients. The success in this cake depends on having 
the apples and molasses cooked just right. 

Mrs. R. S. Holmes. 
GINGER CAKE. 
One heaping tablespoon sugar, one cup molasses, one- 
half cup cold water, two-thirds cup butter, one egg, one 
tablespoon ginger, one teaspoon soda, three scant cups flour. 

Mrs. W. D. Brown. 

GINGER BREAD. 
One egg, one-half cup sugar, one-half cup molasses, 
one-half cup sour milk, butter size of an egg, one teaspoon 
soda, two teaspoons ginger, one teaspoon cinnamon, two 
cups flour. Mrs. C. 

SOFT GINGER BREAD. 
One cup butter and lard mixed, one cup molasses, one 
up brown sugar, one cup sour milk, one teaspoon soda, 



116 THE WAllUEN COOK BOOK. 



dissolved in boiling water, one tablespoon ginger, one tea- 
spoon cinnamon, two eggs; enough flour to make it thick 
as cup cake, batter perhaps a trifle thicker. 

Mrs. W. A. M. 

GRAHAM CAKE. 
Two eggs, one-half cup butter, one cup brown sugar, 
one cup sour milk, one-half teaspoon soda, two cups graham 
flour, one-half cup chopped raisins ; cinnamon and cloves to. 
taste. Mrs. S. D. 

GOLD CAKE. 
One and one-half cups sugar, three-fourths cup butter, 
one-half cup milk, yolks of eight eggs, three cups flour, 
three teaspoons Home baking powder, two teaspoons Roycefs 
extract vanilla ; mix sugar and butter to a cream, add the 
eggs, then the milk, and lastly the flour, in which the bak- 
ing powder has been sifted. This cake must be well stirred. 
Bake in one cake in a medium oven about one hour. 

Mrs. M. 

HICKORY-NUT CAKE. 

One and one-half cups sugar, one-half cup butter, 
three-fourths cup sweet milk, two eggs, two cups flour, two 
teaspoons Home baking powder, one cup hickory-nuts, 
•chopped fine. Mrs. Kate Mason. 

ICE CREAM CAKE. 

One-half cup butter, two cups sugar, three-fourths cup 
sweet milk, two and three-fourth cups flour, six eggs, whites 
only, two teaspoons Home baking powder; beat sugar and 
butter to a cream; add the milk, then gradually the flour; 
beating well all the time ; one teaspoon Royce's vanilla, 
lastly the whites of eggs, beaten very lightly. Bake about 
one hour in a slow oven. Mrs. E. D. Preston. 

MARBLE CAKE. 

Light Part. — One cup sugar, one-half cup butter, one- 
half cup milk, three eggs, whites only, two cups flour, one 
and-half teaspoon Home baking powder. 

Dark Part. — One-half cup brown sugar, one-half cup 
molasses, one-fourth cup butter, one-fourth cup milk, two 
cups flour, three eggs, yolks only; one and one-half tea- 
spoon Home baking powder, two teaspoons cinnamon, one 
teaspoon cloves. Line the bottom of pan with greased 
paper ; put light and dark parts in alternately 

Mrs. L. Smith. 



loaf ojmm 



117 



NUT CAKE. 

One-half cup butter, one and one-half cups sugar, one- 
half cup sour milk, one-half cup raisins, seeded and chop- 
ped, one-half cup butter-nut meats, rolled, two cups of flour, 
three eggs, one-half teaspoon soda, one teaspoon cinnamon, 
one teaspoon nutmeg. Mrs. W. FT. Pickett. 

MOLASSES CAKE. ' 

One-half cup light brown sugar, one-fourth cup of but- 
ter, one-half cup sour milk, one-half cup molasses, one egg, 
one full cup sifted flour, one-half teaspoon ginger, one-half 
teaspoon soda. Mrs. J. (). Parmlee. 

ORANGE CA KE. 
One cup molasses, one-half cup butter, two cups ot 
flour, one egg, one teaspoon soda, the rind of one orange 
chopped fine. Bake in a loaf. Mrs. 8. J. Franklin. 

POUND CAKE. 

One pound sugar, one pound flour, one-half pound 
butter, sixteen eggs, whites only, one teaspoon Home bak- 
ing powder. Flavor to taste with Royce's extracts. 

Mrs. Watson. 

PROGRESSIVE CAKE. 

One-half cup milk, one cup butter, two cups sugar,, 
three cups -flour, four eggs, two teaspoons Home baking- 
powder, one teaspoon Royce's extract vanilla. 

Mrs. K. Mason. 
RAILROAD CAKE. 

Two cups sugar, three cups flour, six eggs, six table- 
spoons of water, one tablespoon of butter, two teaspoons of 
Home baking powder; flavor to taste, bake twenty minutes. 

Mrs. R. S. Holmes. 

SPANISH CAKE. 

One pint sugar, four eggs, reserving whites of two for 
icing, three-fourths cup butter, one cup sweet milk, two 
teaspoons Home baking powder, one scant quart flour. 
Bake in a large dripping pan ; when done, cut in squares 
with a hot- knife, and ice. Mrs. Dwight Cowan. 

SPANISH BUNS. 

One pint brown sugar, four eggs, reserving two whites 
for icing, one cup sweet milk, one cup melted butter, one 



118 



THE -WAR REX COOK BOOK. 



quart flour, three teaspoons ! Home baking powder; cinna- 
mon, allspice and cloves to taste. Bake in a dripper; ice, 
and cut in squares. Mrs. L. A, Goodrich. 

SPICE CAKE. 

One cup molasses, one cup sugar, two-thirds cup but- 
ter, one cup sour milk, three eggs, one teaspoon soda, one- 
half teaspoon nutmeg, one and one-half teaspoon cinnamon, 
one teaspoon cloves, three and one-half cups flour, one and 
one-half cups raisins, seeded and chopped. 

Mrs. S. D. Smalley. 

SPOXGE CAKE WITH MILK. 

Four eggs, beaten thoroughly, two cups granulated 
sugar, two cups flour, two teaspoons Home baking powder. 
Sift baking powder in flour ; after all is stirred well together, 
add one cup boiling milk ; flavor with Royce's extract. 

Mrs. J. Dan forth. 

SPOXGE CAKE WITH HOT WATER. 

One cup sugar, two eggs, one teaspoon Home baking 
powder, one cup flour, one-third cup boiling water. Beat 
sugar and eggs together, sift baking powder in flour, beat 
all together, then stir in the boiling water. Bake quickly. 

Mrs. D. D. Reed, Mrs. J. Gleave, 
. Mrs. D. Cowan, Miss C. Pickett, 

WHITE SPOXGE CAKE. 

One and one-half tumblers sugar, ona tumbler flour, 
one-half teaspoon cream of tartar, eight eggs, whites only. 
Put the flour, sugar and cream of tartar through a sieve, 
and add the well beaten whites of eggs. Flavor to taste. 

Mrs. Joseph -Hand. 

WHITE SPOXGE CAKE XO. 2. 

Eight eggs, whites only, one cup powdered sugar, one- 
half cup flour, one-half cup corn starch, one teaspoon cream 
of tartar, one-half teaspoon soda, one teaspoon Royce's 
vanilla. Beat whites to a stiff froth, add sugar and beat 
well, then soda dissolved in a little milk, the corn starch 
and flavoring ; stir cream of tartar in flour and add the last. 

Mrs. Rose Messner. 

SPOXGE CAKE, 
Ten eggs, two cups powdered sugar, two cups sifted 
flour, one-half egg shell of cold water, one tablespoon Royce's 



LOAF CAKE. 



119 



vauilla. Beat yolks very light; add to them one cnp of 
sugar, and the water ; beat together well, then the other 
cup of sugar ; beat hard for forty minutes, then stir in very 
gently the whites, which have been beaten well, and the 
flour. Mrs. Turner. 

DELAWARE SPONGE CAKE. 

One pound pulverized sugar, ten eggs, one-half pound 
flour, light weight. Beat sugar thoroughly with the yolks 
of eggs, add gradually the beaten whites ; flavor with the 
juice of one lemon. Bake in a moderate oven, when cold, 
ice if desired, but it is very nice without. 

Mrs. James Hand. 
TUMBLER POUND CAKE. 

One and one-half tumblers sugar, one and one-half 
tumblers flour, one tumbler eggs, one tumbler butter, one- 
half teaspoon Home baking powder. Mix sugar and eggs 
together, butter and flour, flavor to taste. 

Mrs. A. M. Kent. 
WALNUT CAKE. 

One cup sugar, one-half cup butter, one-half cup milk, 
one and one-half cups flour, two teaspoons Home baking 
powder, one cup nut meats chopped fine, two eggs. Ice, 
and put whole English walnut meats on the top and sides. 

Mrs. W. A. Hall. 

YELLOW CAKE. 

A nice way to use the yolks after making Angel 
Food. Yolks of ten eggs, two large cups sugar, one cup 
butter, one cup sweet milk, three cups flour, one-half tea- 
spoon soda, one teaspoon cream of tartar, grated rind and 
juice of one lemon. 



120 THE WARREN COOK BOOK. 



LOAF CAKE. 



121 



* FR(ts ri.\(is. 4 



BOILED ICING. 

One cup granulated sugar, whites of two eggs. Beat 
the eggs to a stiff froth, pour enough boiling water over the 
sugar to melt it: let it boil until it threads when the spoon 
is lifted; when slightly cooled pour it over the beaten eggs 
and beat until thoroughly mixed and stiff enough to spread 
over the cake while warm. Flavor with Royce's extract 
lemon or vanilla. Mrs. J. W. R. 

BOILED ICING, NO. 2. 

One cup sugar, one-half cup water, white of one egg. 
Boil sugar and water until ropy ; add one teaspoon vinegar 
when taken off the stove; have the egg well beaten; add 
the syrup gradually beating all the time ; continue beating 
until cold. Flavor with Royce's extract vanilla. 

Mrs. E. D. Preston. 

BOILED ICING FOR LAYER CAKE, NO. 3. 

Two and one-half cups sugar, whites of three eggs. 
Wet the sugar with water; boil until it hairs when the 
spoon is lifted; have the eggs beaten very light; stir in the 
boiling sugar; beat until cold. If too stiff, put in a little 
milk ; if too thin, a little powdered sugar. 

Mrs. S. P. Hall. 

YELLOW FROSTING. 

Nine heaping teaspoons powdered sugar, yolk of one 
egg beaten lightly. Mix thoroughly ; flavor. Use as 
soon as made. 

CHOCOLATE ICING. 

White of one egg, one tablespoon water, one-half cake 
chocolate. Beat the egg, add water; stir in confectioner's 
sugar, not as much as for white icing; melt the chocolate 
|n a bowl over the uncovered tea kettle ; pour over the eggs 



FKOSTINGS. 



123 



and sugar, stirring briskly. If, when mixed thoroughly 
and nearly cold, this is too thin, stir in a little more sugar ; 
if too stiff, a little hot water. Mrs. M. 

CONFECTIONER'S FROSTING. 

White of one egg, measure before beating; take same 
quantity of water, one teaspoon vinegar, one teaspoon 
Royce's extract vanilla, add enough confectioner's sugar to 
make a frosting that will not run ; beat the egg very light 
before putting in the water, sugar, etc. This will not get 
hard. Mrs. W. A. Hall. 

FROSTING WITHOUT EGGS. 

One cup granulated sugar, one-fourth cup sweet milk. 
Stir sugar into milk over a slow lire; boil five minutes 
without stirring ; remove from range ; stir to a cream over 
cold water or ice. Flavor with Royce's extract and spread 
on cake while it will run. Household. 

LEMON ICING. 

White of one egg, juice of one lemon, about one pound 
confectioner's sugar. Beat white of egg, add lemon juice; 
stir in sugar; beat hard. Orange icing may be made by 
substituting orange juice for lemon and grating some of the 
peel, which strain through a thin cloth. Mrs. Mitchell. 

MILK FROSTING. 

Two and one-half cups granulated sugar, one cup 
milk, one teaspoonful butter. Boil 'till it becomes waxy ; 
flavor to taste. Beat when cooling till thick enough to 
spread. Miss Schermerhorn. 



@okie§, ©ougljnuts, Etc. 



SUGAE COOKIES. 

One cup sugar, three tablespoonfuls water, one cup 
butter, one-half teaspoonful soda, two eggs, nutmeg and 
salt to taste. Roll in sugar before baking. 

Mrs. M. E. Pickett, 

SUGAR COOKIES, NO. 2. 

Two eggs well beaten, one and one-half cups coffee A 
sugar, two-thirds cup butter, one-third cup sweet milk, one- 
half teaspoonful soda. Mix soft and roll thin. 

Mrs. R. A. Love. 

CREAM COOKIES. 

Two cups sugar, two eggs, one cup butter, one cup 
sour cream, one teaspoon soda, one teaspoon Royce's lemon 
extract, or one-half nutmeg, grated, flour enough to make 
a dough as soft as it can be rolled. Mrs. W. A. Hall. 

SPICE COOKIES. 

One-half pound brown sugar, one tablespoonful butter, 
one-half pound almonds, one teaspoonful cinnamon, one- 
half pound citron, one-half teaspoonful cloves, four eggs, 
one-half teaspoon allspice, one-half cake chocolate, one and 
one-half teaspoonfuls Home baking powder. Mix with 
enough flour to make a very stiff dough. Mrs. M. Strelitz. 

MOTHER'S COOKIES. 

Two and one-half cups fine granulated sugar, one and 
one-half cups butter, three eggs, one teaspoonful soda. 
Mix soft, roll, cut and sprinkle sugar on the top. 

Mrs. Dr. Hazeltine. 

WHITE COOKIES. 

One cup lard, one cup sour milk, two cups white sugar, 
three and one-half cups flour, one even teaspoonful soda. Beat 
the lard to a cream ; then add a teaspoonful of salt ; stir in 



COOKIES j DOUGHNUTS, ETC. 125 



the sugar, then the sour milk and flour ; flavor with nut- 
meg if liked. Mrs. Turner. 
FIG COOKIES. 

One cup sugar, two eggs, one-half cup butter, one 
dozen figs chopped fine, one heaping teaspoonful Home 
baking powder, flour to roll nicely. Mrs. S. J. Franklin. 
GINGER COOKIES THAT WILL KEEP A MONTH. 

One cup butter, one cup sugar, one cup molasses, one 
tablespoon ginger, one tablespoon soda, a lump of alum the 
size of a hickory nut, one-half cup boiling water poured on 
alum, one-half cup boiling water poured on soda, add one 
egg well beaten. Mrs. M. L. Johnson. 

GINGER COOKIES, NO. 2. 

One cup molasses, one cup brown sugar, one cup but- 
ter, one-half cup sweet milk, one teaspoon soda, one tea- 
spoon ginger, one teaspoon cinnamon. Mix soft, roll quite 
thin and bake in a quick oven. Mrs. M. E. Pickett. 
GINGER COOKIES, NO. 3. 

One cup molasses, one cup butter, one cup sugar, two 
teaspoons soda, one-half cup warm water, one teaspoon 
ginger and little cinnamon, flour enough to roll soft. Dust 
with powdered sugar. Mrs. Henry Brace. 

GINGER COOKIES, NO. 4. 

One and one-half cups molasses, one-half cup brown 
sugar, one-half cup strong coffee, one cup lard and butter 
mixed, two teaspoons soda, one teaspoon ginger. Mix and 
set on the stove until it foams; let cool and mix soft and 
foil thin. Mrs. R, A. Love. 

RAISIN COOKIES. 

One cup butter, two cups sugar, three eggs, one small 
nutmeg, one cup chopped raisins, one small one-half tea- 
spoon cinnamon, three tablespoons milk, teaspoon soda dis- 
solved in milk, flour enough to roll then. Bessie Richards. 
RAISED DOUGHNUTS, NO. 1. 

One pint milk, scalded, one cup sugar, one egg, a little 
salt, two tablespoonfuls melted butter, one yeast cake, or 
half cup of home made yeast. Mix egg, sugar and butter 
together; when milk is cool stir into it ; put in yeatt and 
flour to make stiff sponge. Let get very light ; mould and 
roll out; cut in squares; put them on buttered plates, let 
get very light, then fry. Mrs. J. O. Parmlee. 



126 



THE WARREN COQK BOOK. 



RAISED DOUGHNUTS, NO. 2. 

Make a soft sponge of one pint warm milk, one cup 
melted lard and one-half pint yeast. When light add two 
cups sugar, four eggs well beaten, a little cinnamon, pinch 
of salt and one-half teaspoonful soda. Make into soft 
dough and let it stand in a warm place over night. In the 
morning roll out and cut in strips. Let them raise one- 
half hour and then fry in hot lard and roll in sugar. 

Mrs. W. J. Richards. 

RAISED DOUGHNUTS, NO. 3. 

Two cups bread sponge, one small cup warmed milk r 
one egg, a little nutmeg and mace, five tablespoonfuls 
white sugar, melted butter the size of an egg. Mix with 
flour until stiff enough to roll. Let rise until very light. 
Roll and cut; lay on a floured board and let rise again. 
Drop in boiling lard and fry longer than cakes made with 
baking powder. K. M. C. 

NORTH STAR DOUGHNUTS. 

One and one-half cups sugar, three eggs, one-half cup 
butter, one level teaspoon soda, one cup sour milk, spice to 
taste and flour enough to roll. Mrs. A. J. B. 

COMMON DOUGHNUTS. 

One large cup sugar, five or six tablespoonfuls melted 
lard, two eggs well beaten, one and one-half cups sour 
milk or cream, one teaspoonful soda, a little nutmeg, and 
flour enough to roll easily; fry in boiling lard. 

Mrs. W. J. Richards. 

FRIED CAKES. 
One quai t flour, two eggs, one cup sugar, two table- 
spoonfuls butter, one cup sweet milk, one teaspoon Home 
baking powder, nutmeg and salt to taste. Mix soft as can 
be handled, roll and fry. Mrs. M. E. Pickett, 

FRIED CAKES, NO. 2. 
Two cups of sour milk, one egg, one and one-half cups 
sugar, one teaspoonful salt, two tablespoonfuls melted lard r 
one teaspoonful soda, flour to roll out soft as possible. Fry 
in hot lard. Mrs. J. B. Allen. 

FRIED CAKES, NO. 3. 
Two eggs, three tablespoonfuls melted lard, one cup 
sugar, two teaspoonfuls Home baking powder, one cup 



COOKIES, DOUGHNUTS, ETC. 



127 



sweet milk, nutmeg to taste. Put into the lard you fry in 
a piece of tallow the size of an egg and let it melt; have 
the lard very hot. Mrs. James Hand. 

CRULLERS. 

One cup sugar, one-half cup sweet milk, two table- 
spoonfuls butter, three eggs, one-half teaspoonful soda, nut- 
meg and salt ; mix quite stiff, roll thin, cut in strips about 
theee inches long and one and one-half inch wide ; cut those 
up in tour strips, fold the ends together and fry as fried 
cakes. Mrs. M. E. Pickett, 

CRULLERS, NO. 2. 

Three eggs, four tablespoonfuls melted lard, one cup 
sugar, six tablespoonfuls milk, flavoring, two tablespoon- 
fuls Home baking powder, flour to roll nicely and fry. 

Mrs. Wilbur. 

CRULLERS, NO. 3. 

One egg, one tablespoonful butter, one tablespoonful 
sugar, flour to roll nicely; fry in very hot lard and sprinkle 
with sugar Mrs. S. J. Franklin. 

" GINGER SNAPS. 

One cup lard, two cups New Orleans molasses, one 
teaspoon soda in three of boiling water, one tablespoon 
ginger. Mix rather stiff, roll thin and bake quickly. 

Mrs. M. E. Pickett. 
GINGER SNAPS, NO. 2. 

Two cups molasses, one cup sugar, three cups butter; 
put these in a pan and bring to a boil; take one quart 
flour, one tablespoon ginger, one teaspoon cloves, one tea- 
spoon cinnamon, one teaspoon nutmeg ; put one teaspoon 
soda in first part while hot ; turn it into the flour and spices 
previously mixed together, then add flour enough to make 
a stiff' dough ; roll very thin and bake. 

Mrs. E. D. Preston. 

LEMON SNAPS. 

One cup sugar, two-thirds cup butter, one-half tea- 
spoon soda dissolved in two teaspoons hot water; flour 
enough to roll thin ; flavor with lemon. Mrs. E. L. C. 

HERMITS. 

One and one-half cups sugar, one cup butter, three 
eggs, one cup chopped raisins, one teaspoon cloves, one 



128 



teaspoon cinnamon, one teaspoon soda ; beat eggs separately • 
stir soda in flour. Mrs. W. M. Baker. 

HERMITS, NO. 2. 

One cup sugar, two-thirds cup butter, one cup chopped 
and stoned raisins, two tablespoons sweet milk, one tea- 
spoon soda; spices to taste, two eggs; flour enough to make 
moderately stiff ; roll thin, cut and bake in a hot oven. 

Mrs. W. J. Richards. 

COCOANUT JUMBLES. 

Two cups sugar, one cup butter, two eggs, one-half 
grated cocoanut ; make just stift enough to roll thin. 

J. M. D. 

PEPPER NUTS. 

One pound sugar, one-half pound butter, five eggs, one- 
half teacup milk, two teaspoonfuls Home baking powder; 
flour enough to roll. E. G. R. 

JUMBLES, NO. 1. 

One pound flour, three-fourths pound butter, three- 
fourths pound sugar, two eggs; flavor -with rose water. 

Mrs. James Hand. 

JUMBLES, NO. 2. 

Two cups sugar, two-thirds cup butter, two-thirds cup 
milk, two-thirds teaspoon soda, two eggs, nutmeg. Stir but- 
ter, flour and sugar; dissolve soda and put in the milk ; 
add the beaten eggs. Mrs. Will Watson. 

JUMBLES, NO. 3. 

Two and one-half cups sugar, one cup butter, four eggs? 
three tablespoons vinegar, one-half teaspoon soda, flavoring, 
flour enough to roll. C. E. J. 

GINGER GEMS. 

Three eggs, one teacup sugar, one teacup molasses, one 
teacup boiling water, one teaspoon soda, two teaspoons 
ginger, two teaspoons cinnamon, flour enough that it will 
drop from a spoon nicelv. Bake in gem pans. 

Mrs. A. C. Lacy. 

GINGER DROPS. 

One-half cup brown sugar, one cup molasses, one cup 
butter, one teaspoon each of cinnamon and ginger, one- 
half teaspoon of cloves, one-half teaspoon soda dissolved in 



129 



a cup of boiling water, two and one-half cups flour; add 
two well beaten eggs the last thing before baking. Bake 
in gem pans or in a loaf. Mrs. Trunkey. 

DROP CAKES. 

One and one-half cups sugar, one-half cup sour milk, 
one and one-half cups currants, one-half cup butter, three 
cups flour, two eggs and a level teaspoonful of soda. 

Mrs. J. W. Kitchen. 
NUT CAKE. 

Two cups sugar, two eggs, one-half cup butter, one 
cup milk, one cup chopped raisins, one cup chopped wal- 
nuts, two cups flour, two teaspoons Home baking powder; 
beat butter and sugar to a cream, add eggs well beaten, then 
milk, flour and baking powder, and last the raisins and 
nuts. Bake in tins in moderate oven ; when cold put on 
chocolate icing and add half a walnut. 

Mrs. M. Strelitz. 

CREAM PUEFS. 

Let one cup hot water and one-half cup butter come 
to a boil and stir in one cup flour ; when cool add three 
eggs without beating; drop in a dripping pan and bake 
twenty or twenty-five minutes; cut and fill. 

Cream for Puffs. — Let one pint of milk come to a boil 
and stir in two eggs, one cup sugar, one-half cup flour 
beaten together with a little cold milk. Boil until thick 
and flavor. Mrs. W. J. Richards. 

SCOTCH CAKES. 

Three-fourths pound butter, one pound flour, one pound 
susrar, three eggs, one large tablespoon cinnamon. Roll 

1 "AT T TT 1 

very thin and bake in a quick oven. Mrs. James Hand. 
ALMOND MACAROONS. 
Blanch one-half pound of almonds and remove skins. 
When perfectly dry beat to a smooth paste, adding a few 
drops of water to keep from getting oily; add three-fourths 
pounds powdered sugar, whites of three eggs, beaten stift ; 
beat all together until a smooth paste ; line a baking pan 
with buttered paper and drop bits of the mixture on paper; 
they should be two inches apart ; put three or four bits ot 
almond on top of each. Bake in a slow oven ten minutes. 
If preferred the almond paste can be bought and other in- 
gredients added to it. Mrs. Harry Pickett. 



130 THE WAHREX COOK BOOK. 



cookip:S; doughnuts, etc. 131 



©RINKS- 



BOUILLON. 

Two pounds lean beef, chopped tine, pour over it one 
quart cold water, put it in a porcelain kettle, cover tight, 
and let it simmer four hours. Strain off the tea and let it 
cool ; beat the white of one egg and add to the tea, put it 
en the stove and stir until it comes to a boil ; let it boil un- 
till it becomes perfectly clear; skimming; then strain 
through a fine napkin; season with salt to taste. 

VIENNA COFFEE. 

Equal parts Mocha and Java coffee; allow one heaping 
table-spoonful of coffee to each person, and two extras to 
make good strength. Mix one egg with the grounds, pour 
on the coffee half as much boiling water as will be needed, 
let coffee froth, then stir down the grounds, and let it boil 
five minutes, then let coffee stand where it will keep hot, 
but not boil for five or ten minutes and add rest of the wa- 
ter. To one pint of cream add the white of an egg well 
beaten, this to be put in the cups with the sugar and the 
hot coffee added. 

CHOCOLATE. 

• 

One tablespoon chocolate for each person. Pour on 
boiling water and allow to thicken up ; milk enough to cool ; 
stir in well beaten egg and sugar to taste ; add milk and 
boil fifteen or twenty minutes; flavor with vanilla. Beat 
whites of eggs and pour over when ready to serve. 

TEA. 

One teaspoon of tea for each person. Pour on a little 
boiling water aud let come to a boil ; add as much hot wa- 
ter as is necessary. 

COLL) WATEE TEA. 

Four hours before you require the tea for use (or over 
night if you choose), put four teaspoonfuls of tea into a 



133 



pitcher, pour on it a quart of cold water, cover and set in 
the ice box until needed. It does not sound as if good tea 
could be made with cold water, but this is the perfection of 
cold tea, fragrant, without the least bitterness, and of a 
beautiful amber clearness. With a little lemon juice and a 
slice of lemon floating in each glass the fashionable Russian 
tea is made. Mrs. D. L. Gerould. 

JELLY WATER. 

One large teaspoonful currant or cranberry jelly in 
one goblet of ice water. 

TO MAKE ROUMISS. 

One quart of new sweet milk, two tablespoon fuls ot 
granulated sugar, one-half yeast cake. Seal in a bottle, put 
in a temperature of from seventy to ninety degrees for six 
hours. Then taste, if too sweet let it ferment a little longer, 
then remove to cool pla( e. If it coagulates it has fermented 
too long. 

LEMONADE. 

Peel two lemons very thin, (careful not to cut white 
skin), then cut off all the pith or white skin; cut the lemons 
into thin slices, take out all the pips and put the slices and 
half the rind of the lemons into a jug; add loaf sugar to 
taste; pour one and one-half pints of boiling water onto the 
lemons in the jug ; cover and when quite cold strain into 
another jug ; it is then ready for use. 

IMPROVED LEMONADE. 

Take the juice of six oranges, and the juice of six 
lemons, adding sugar to suit the taste. Put to this a quan- 
tity of pounded ice and some sliced pineapple, pouring over 
it two quarts of water. 

LEMONADE WITH EGG. 

Squeeze the juice of half a lemon in a glass, add sugar, 
one .raw egg, ice and water; shake vigorously, using a 
"shaker." This beverage is largely used by boating men, 
runners and athletes generally. 

ORANGEADE. 

Put in a large tumbler the juice of one and one-half 
oranges, two tablespoonfuls sugar, ore teaspoonful lemon 
juice. Eill the glass with ice water. 



134 



THE WARRES COOK BOOK. 



BLACKBERRY VINEGAR. 

This is made same as raspberry, allowing five and one- 
half pounds sugar to three pints of juice and water. 

RASPBERRY VINEGAR. 

Place three quarts red raspberries in a stone jar, add 
one pint of good cider vinegar. Let stand a day or two ; 
then strain and to one pint of juice add one pound of sugar. 
Boil ten minutes and bottle while hot. Two tablespoon- 
fuls of this stirred into a glass of water makes a delicious 
drink. Miss Sherman. 

RASPBERRY VINEGAR. 

Pour one quart of vinegar over three quarts of ripe 
raspberries in a jar; let it stand twenty-four hours, then 
strain ; pour the liquor over three quarts of fresh raspber- 
ries and let it infuse for a day and night; strain again, and 
add one pound of white sugar to each pint of juice. Boil 
twenty minutes, skimming well; bottle when cold. For 
the beverage add one part of the above to four of ice water. 
This is delicious. Household. 

RASPBERRY SHRUB. 

Place red raspberries in a stone jar, cover with good 
cider vinegar ; let stand over night, next morning strain 
and to one pint of juice add one-half pint of sugar. Boil 
ten minutes, bottle while hot. Mrs. S. O. Preston. 



4* @eam§ and jces. 4 



BANANA ICE CREAM. 

Four eggs, one quart cream, one quart milk, one-half 
dozen bananas, one pound sugar. Peel, mash and then 
beat the bananas until they become a paste. Allow the 
milk to come to a boil; add the beaten eggs and sugar ; 
then add cream and when cold freeze. Add the bananas 
when the cream is partially frozen. Pineapples, straw- 
berries or any other fruit may be used instead. 

Mrs. S. E. Walker. 

FROZEN PEACHES. 

One and one-half quarts cream whipped and sweetened 
to taste ; one quart peaches mashed ; freeze the cream and 
sugar ten minutes, then add the fruit and freeze fifteen 
minutes more. Miss Hattie Valentine. 

PEACH ICE CREAM. 

One dozen best ripe peaches ; peel and stone ; place in 
bowl and crush with six ounces pulverized sugar. Now 
take one quart rich cream, sweeten to taste and flavor with 
one teaspoonful almond ; when the sugar is all dissolved, 
put in freezer, and when nearly frozen, add the peaches. 
Give a few more turns to the freezer to harden. 

Mrs. E. D. Preston. 

PEACH ICE CREAM, NO. 2. 

Sweeten three pints of cream and add the beaten 
whites of three eggs ; put in the freezer ; take one quart 
mellow peaches, mash well and make very sweet; stir into 
the cream which has been put into the freezer, putting the 
peaches in last to prevent the cream from curdling. 

Mrs. James Hand. 

STRA WBERRY ICE CREAM, A LA SURPRISE. 

Put three pints strawberries in a deep dish with one 
cup sugar. Season three pints cream with one and one- 



136 



THE WAm&m COOK BOOK. 



half cup sugar; freeze this; take out the beater and draw 
the frozen cream to the sides of the freezer ; pour in the 
strawberries and sugar ; cover with the frozen cream ; set 
away for an hour or more. When the cream is turned out 
garnish the base with strawberries. Miss Valentine. 
VANILLA ICE CREAM. 
Two quarts milk, one heaping cup granulated sugar, 
four eggs, one teaspoon corn starch. Put milk and sugar 
over kettle of boiling water; add the eggs well beaten and 
the corn starch dissolved in a little milk ; stir continually 
until it reaches boiling point, then remove and strain. 
When cold, flavor with Royce's vanilla extract and freeze. 

Household. 
VANILLA ICE CREAM, NO. 2. 

One pint milk, one cup sugar, one-half cup flour, scant, 
two eggs, one quart cream, one tablespoon Royce's vanilla. 
When the cream is added, add another cup sugar; let milk 
come to boil, stir in the boiling milk the first cup of sugar, 
the eggs and flour. Cook twenty minutes ; set away to 
cool; then add sugar, cream and the flavoring; freeze. 

Miss H. Valentine. 
VANILLA ICE CREAM, XO. 3. 

To one quart sweet cream sweetened to taste, add 
a very small half teaspoonful of Royce's vanilla extract; 
freeze in a White Mountain freezer, for that gives it that 
lightness and delicacy which only beatii: ; can. A good 
freezing mixture is' v part for part by measure of ice and 
salt. The finer the ice is shaved or pounded the better. 

Mrs. M. W. Jamieson. 

APPLE ICE. 

Grate, .sweeten and freeze well; flavored apples, pears, 
peaches or quinces. Canned fruit may be mashed and pre- 
pared in the same wav. Mrs. Harry Pickett. 
CURRANT ICE. 
Boil down three pints of water and one and one-half 
pounds sugar to one quart, skim, add two cups currant 
juice, and when partly frozen add whites of five effgs. 

Mrs. E. D. Preston. 
LEMON ICE. 
Three pints water, one and one-half pints sugar, rinds 
of one lemon and one orange, juice of four lemons and one 



CREAMS AND ICES. 



137 



orange. Boil sugar and water together twenty minutes ; 
when cold, add the juices and whites of four eggs; freeze. 

Mrs. L. G. Noyes. 
LEMON SHERBET. 

Boil in one quart milk the rind of one lemon with one 
pound sugar; when cool, put in freezer and half freeze. 
Have ready the juice of five lemons mixed with a little 
sugar and the whites of three eggs beaten to a stiff froth ; add 
this mixture to the frozen milk in the freezer and freeze 
solid. Mrs. A. D. Wood. 

LEMON SHERBET, NO. 2. 

One and one-half pint sugar, three pints of water, juice 
of ten lemons, two tablespoonfuls gelatin. Boil the sugar, 
water and gelatin together twenty-five minutes; add the 
lemon juice, strain and freeze. Miss Valentine. 

ORANGE ICE. 

Boil three-fourths pound sugar in one quart water; 
when cool add the juice of six oranges ; steep the rinds in a 
little water, strain and flavor to taste with it. The juice 
and rind of one or two lemons added to the orange is a 
great improvement. Freeze like ice cream. 

Mrs. Harry Pickett, 

PEACH SHERBET. 

One quart sweet milk, two cups granulated sugar, 
whites of three eggs, twelve ripe peaches ; put milk, sugar 
and one peach stone in farina kettle and boil ; cool, strain 
and half freeze ; have ready the peaches, pared, mashed 
and rubbed through a wire sieve and the eggs beaten to a 
stiff froth ; add to mixture in freezer and freeze solid. 

Mrs. M. W. Jamieson. 

PINEAPPLE SHERBET. 

Put milk and 'sugar on stove same as for lemon sher- 
bet; cool and partly freeze; three eggs beaten to a stift 
froth and one grated pineapple grated and rubbed through 
wire sieve; mix, beat light and add to frozen mixture and 
freeze solid. Mrs. A. D. Wood. 

RASPBERRY SHERBET. 

Boil one quart milk and one pound sugar ; when cool, 
put in freezer and half freeze ; have ready one pint rasp- 
berry juice, juice of one lemon, and whites of three eggs 



138 



THE W ARREJs COOK BOOK. 



beaten to a stiff froth ; add this mixture to the frozen milk 
in the freezer and freeze solid. Mrs. J. O. Parralee. 
STRAWBERRY ICE. 

Mash two quarts strawberries with two pounds sugar ; 
let stand an hour or more ; squeeze in a straining cloth, 
pressing out all the juice; add an equal measure of water; 
and when half frozen add the beaten whites of eggs in the 
proportion of three eggs to a quart. Mrs. Harry Pickett. 
STRAWBERRY ICE. 

Juice of two quarts strawberries, one pint sugar; cover 
sugar with water and place on stove ; let it come to a boil ; 
remove and when cool add juice and freeze. 

Mrs. Arthur Blood. 



CREAMS AND ICES. 139 



140 



THE WARREN COOK BOOK. 



#J*pod for tfye gfck.* 



APPLE WATER. 

Take six juicy apples, peel them and take out the cores. 
Put a kettle of water on the fire to boil. Cut up the apples 
in slices; take half a lemon and peel very thin; put the 
slices of apple and the lemon rind into a jug. When water 
boils, pour one quart of it onto the apples in the jug ; sweet- 
en to taste. . When quite cold stain into another jug and it 
is then ready for. use. 

BARLEY WATER. 

Two ounces of pearl barley, wash well in two or three 
waters; put kettle of water on the fire to boil ; one-fourth 
of a lemon peel very thin. Put washed barley into a jug; 
put in the lemon peel and two lumps of loaf sugar; when 
water is quite boiling, pour one pint of it onto the barley 
in the jug ; cover top of jug and stand on ice ; when perfect- 
ly cold strain into another jug. 

BEEF TEA. 

Cut one pound of lean beef into small pieces, put in a 
fruit can, with a tight fitting top, and put the can into a 
kettle of cold water; bring this to a boil> and allow it to 
boil briskly for one and one-half hours. Pour the essence 
out of the can, and salt to taste. 

BRAN TEA. 

Put a kettle of warm water on the lire to boil. Take 
three tablespoonfuls of bran and put it into a large jug; 
when the \\ T ater is boiling pour one quart into the jug; cover 
the jug and Jet it stand for a quarter of an hour to draw. 
When it is drawn, strain off the tea through a piece of 
muslin and sweeten to taste with either sugar or honey. 

E. Youmans. 



142 



THE WARREN COOK BOOK. 



CORN MEAL GRUEL. 

One cup sweet milk, one cup water, two tablespoonfuls 
corn meal, which has been lightly browned by shaking 
over a fire, and a pinch of salt. Put milk and water to 
heat ; when boiling add the corn meal, which must be mois- 
tened thoroughly with cold milk ; stir constantly until it is 
slightly thickened. Season and cool. If too thick, add a 
little sweet cream just before serving. 

REMEDY FOR NAUSEA. 

Roast two ears of corn, roast quite brown, turn on 
them one pint of boiling water. Let stand until cold, then 
drink. Excellent. 

CRUST COFFEE. 

Take two slices of stale bread, toast quite brown, and 
pour on them one quart of boiling water, and let stand 
ten minutes. To this may be added two tablespoonfuls 
each of cream and lime water. 

JELLICE. 

One-half teaspoon of currant, lemon or cranberry 
jelly, put into a goblet, beat well with two tablespoonfuls 
of water, fill up the goblet with ice water, and you have a 
refreshing drink for a fever patient. 

POACHED MEAL. 

One pint of tresh corn meal, cover with water and 
stir ; before entirely settled, pour off the water, allowing 
the fine part of the meal to go with it and leaving just the 
heavy part in the dish. Cook this in a little water until 
done, then add one cup of milk and five spoonfuls of cream, 
letting the whole come to a boil; sugar and drink when 
eold. 

PREPARED BEEF. 

Take one pound of lean, tender beef; remove every 
particle of fat from it and scrape it up with a very sharp 
knife into a perfect pulp; then' with a knife and fork (a 
sharp knife always), mince the pulp still finer, put in a 
saucepan with salt and pepper to taste, one tablespoonful of 
cold water, two tablespoonfuls of rich, sweet cream, a piece 
of nice butter the size of a hen's egg, and set it on the 
stove to cook, stirring it constantly ; when it has been 
cooking a minute or two, but still looks rare, stir in one 



FOOD FOR THE SICK. 143 



tablespoon of cracker dust and one teaspoon of mixed mus- 
tard. If you have no cracker dust, cream a teaspoon of 
flour with butter and stir that in. Stir well and let it cook a 
minute or two, but not too long or it will be inevitably 
spoiled ; take it up while it is slightly rare, or at most just 
done ; use the same proportions in preparing a larger quan- 
tity for the table. It makes a charming breakfast dish. 

L. H. J, 

RICE WATER. 

Three ounces of rice washed well in two or three 
waters; take stew-pan with one quart of warm water and 
put on fire to boil ; when water boils put in the rice with 
one inch of the stick of cinnamon and let it boil one hour 
until the rice has become a pulp : strain the rice water into 
a basin and sweeten to taste. When cold it is ready for 
use. 



144 THE WARREN COOK BOOK. 



FOOD FOR THE SICK. 145 



« JELLIES- « 



APPLE JELLY. 

Slice whole apples, peeling, core and all, and put them 
in a kettle with little water. A nice way to prevent stick- 
ing is to cook them over another kettle of boiling water. 
When cooked perfectly soft strain and take three-fourths 
pound loaf sugar to every pint of juice. Let boil and clear 
with the well beaten whites of two eggs. Try by putting 
a teaspoonful of the liquid on a cold saucer and when it 
jellies pour into glasses. 

BLACK BERK Y JELLY. 

Blackberries are best for jelly when red on the vines. 
Cook them to a pulp in little water, then strain. Use a 
pound of sugar to a pint of juice and boil to a jelly. 

CRAB- APPLE JELLY". 

Boil fruit in water enough to cover it until tender. 
Pour into jelly bag and let drip until it ceases. Allow one 
pound of sugar to each pint of juice. If you choose add 
the juice of a lemon to each quart of syrup. Boil the juice 
first, heat the sugar in the oven and add it after the juice 
boils up. Boil gently twenty minutes and pour into 
glasses. 

CURRANT JELLY. 

Do not pick fruit from the skin, but carefully remove 
all leaves and imperfect fruit ; place in a stone jar and set 
in a kettle of tepid water; boil until the fruit is well 
softened, stirring frequently. Put in a jelly bag and let 
drip a few hours, ir Allow equal measure of juice and sugar. 
Spread the sugar in a large dripping pan and set in oven, 
stirring often to prevent burning. Boil juice just twenty 
minutes, add the hot sugar and let boil five minutes more ; 
pour into glasses immediately^ and cool quickly. When 
ready to put away cover with oiled tissue paper cut to fit, 
and pressed closely upon the jelly. Put on the lids and 
keep in a cool place. Mrs. Preston. 



JELLIES. 



147 



CURRANT JELLY, NO. 2. 

Squeeze juice from currants without cooking. Boil 
juice twenty minutes ; then add one pound of sugar for 
each pint of juice • sugar should be heating in the oven 
while the juice boils. Stir well together and boil five 
minutes. Mrs. Blood. 

FOUR FRUIT JELLY. 

One pound of cherries, stoned, one pound of currants, 
one pound of strawberries, one pound of raspberries. Put 
all the fruit into a pot with four pounds of loaf sugar, and 
put over a quick fire* boil steadily; when the sugar is 
melted, the fruits dissolved, and the preserve begins to rise 
to the surface, remove the pot from the fire, strain through 
a sieve into small jars, cover with oiled tissue paper, seal, 
and set in a cool, dry place. 

GRAPE JELLY. 

Take grapes just beginning to turn, boiL, put in jelly 
bag and let drain ; boil the juice twenty minutes and add a 
pint of sugar to each pint of juice, and boil about ten min- 
utes longer. Mrs. McNett.. 

GRAPE JELLY NO. 2. 

Take grapes not too ripe; boil, then drain through 
jelly bag. To each quart of juice add one quart of sugar 
and the juice of one lemon; boil fifteen minutes before ad- 
ding the sugar. Mrs. J. C. Thomas. 

GRAPE AND QUINCE JELLY. 

To fifteen pounds of grapes add ten quinces; cut 
quinces up, removing every seed and cook till tender in as 
little water as possible. Mash the grapes and add one cup- 
water and cook twenty minutes ; strain all together and 
place juice on stove to boil; let boil fifteen minutes, being- 
near to remove skum as it appears. Have sugar hot in 
oven, allowing a pound of sugar to a pint of juice ; add sugar 
and boil ten minutes when it is ready for the glasses. 

Mrs. John Clark. 

STRAWBERRY OR RASPBERRY JELLY. 

Take fresh, ripe fruit; put over fire at sufficient dis- 
tance from juice to flow slowly; do not allow it to run 
longer than it is perfectly clear, probably not more than 
twenty minutes; then drain through jelly bag without 



148 



THE WAR REX COOK BOOK. 



pressing. If juice is at all turbid strain again. Simmer 
fifteen minutes ; then add one pound fine sugar to each pint 
of juice and boil ten minutes longer. Royal Baker. 

PEACH JELLY. 

Pare, stone and slice the peaches and put into a stone 
jar with one-third of the kernels ; heat in a pot of boiling 
water, stirring from time to time until the fruit is well 
broken; strain, and to every pint of peach juice add the 
juice of one lemon; measure again, allowing a pourd of 
sugar to each pint of juice ; heat the sugar very hot and add 
when the juice has boiled twenty minutes; let it come to a 
boil and take instantly from the fire. 

QUINCE JELLY. 

Cut up and core ripe quinces ; put them in sufficient 
water to cover and stir gently till soft; strain without 
pressure, and to every pound of juice allow one pound of 
crushed sugar; boil the juice twenty minutes, add the sugar 
and boil again till it jellies — about fifteen minutes; stir and 
skim well all the time ; strain through thin cloth into 
glasses and when cold cover. 

COFFEE JELLY. 

One-half box gelatin soaked in half pint water one 
hour, one pint coffee, one cup sugar ; boil five minutes : 
strain into mould. Serve with sweetened cream. 

Mrs. A. T). Wood. 

GELATIN JELLY. 

Soak one package gelatin in one half pint cold water. 
Take the juice of three oranges and three large lemons. 
Boil a handful of stick cinnamon in a little water until the 
water becomes dark ; then pour it with the orange and 
lemon juice into the gelatin which has been soaked. Pour 
on one and one-half pints of boiling water and sweeten 
to taste; strain and put in a cold place to harden. 

Mrs. James Hand. 

LEMON JELLY. 

Soak one box of gelatin over night in a cup of cold 
water; next day add one quart of boiling water, juice of 
two lemons and sugar to taste; when all is dissolved, strain 
into moulds and put in a cool place to harden. 

Mrs. H. G. Eddy. 



JELLIES. 



149 



LEMON-ORANGE JELLY. 

Pour one pint of cold water over one box of gelatin ; 
put in the grated rind of two lemons and two oranges; in 
the morning add one pint of boiling water; stir until 
thoroughly dissolved ; then add two cups sugar ; squeeze in 
the juice of your lemons and strain over eight sliced 
oranges. Set in a cool place until next day. 

Mrs. Antisdale. 



CANNES 



CANNED CORN. 

Cut corn from cob and fill the desired number of cans 
pressing firmly to exclude air. Arrange the cans in a 
boiler upon small slats, cover with cold water, boil three 
hours, allow the whole to cool before removing cans. 
Season with salt pepper and butter, adding milk or cream 
when heating it for table. Mrs. C. F. L. Kinnear. 

SMALL FRUITS. 

Be careful in selection of fruit, pick out stones or hulls 
if any. Put in porcelain kettle with granulated sugar on 
top in the proportion of cup sugar to quart fruit. Let 
stand for an hour or so as this keeps fruit whole ; set on stove 
with a little water in the bottom to prevent burning, stir 
up from bottom with wooden spoon once or twice. Boil 
five or six minutes, can and seal. Mrs. W. D. Hinckley. 

GRAPES. 

Squeeze the pulp of the grapes out of skin cook pulp a 
few minutes until you can press it all through a sieve, take 
out seeds, add little water to the skins and cook until ten- 
der, then put skins and pulp together; to each pint add a 
pound of sugar; boil fifteen minutes. 

CANNING PEACHES AND PEARS. 

Select fruit not over ripe of good flavor. Pare and 
put in cold water to keep from air, as soon as all are pre- 
pared, put in porcelain kettles, (two), one containing hot 
water half full, the other granulated sugar with about one- 
third water. Take from cold w r ater and plunge immediate- 
ly into the kettle of hot water. Try with silver fork to see 
if it is tender ; should not boil more than two or three min- 
utes; as fast as the pieces are tender put them into hot can 
and cover with boiling syrup from the other kettle, seal 
<3an and proceed in the same manner with rest. It is not 



151 



best to cook more than enough to fill two or three cans at a 
time. Always run a silver fork handle clown inside the 
can two or three times to let out the air bubbles. Plums 
and cherries may be put up in the same way, allowing them 
to cook until skins begin to break. Mrs. W. D. Hinckley. 

CANNED PEACHES. 

Have one porcelain kettle with boiling^ water and an- 
other with a syrup made sweet enough with granulated 
sugar for peaches ; pare, halve and drop them into boiling 
water; let them remain until a silver fork will pierce them; 
lift them out with a wire spoon; fill can; pour in all the 
boiling syrup the can will hold and seal immediately. Con- 
tinue in this way, preparing and sealing only one can at a 
time until done. Boil clown the water in first kettle with 
syrup, if any is left: if not add more sugar, and a nice mar- 
malade will result. Mrs. E. D. Preston. 

PEACHES. 

Make a syrup in the proportions of a pint of sugar to a 
quart of water, in quantity according to the amount ot fruit to 
can. Let it boil slowly on back of stove, and begin peel- 
ing fruit; place in glass jars, crowding in as much as possi- 
ble. Pour in the boiling syrup, filling the can and place 
in steamar; proceed with next can the same way. Most 
fruit requires one-half hour to cook, but very ripe fruit 
better be tried with fork after twenty minutes. 

Mrs. J. Kitchen. 

PEARS. 

Pare with silver fruit knife, plunge immediately into 
cold water to keep fruit from discoloring ; make a syrup of 
one pint sugar to one quart water ; place 4 on stove in por- 
celain kettle; have another with boiling water ; proceed 
same as peach receipt, except they require longer cooking. 

Mrs. E. D. Preston. 
PINEAPPLE. 
Pare fruit and take out all eyes, cut in small slices. 
Weigh fruit, and with half as many pounds sugar as fruit, 
putMn a pan and let stand over night ; in the morning put 
it over fire and let boil rapidly for a minute only. 

* Miss P. 

QUINCES. 

Pare fruit and boil in clear water until tender ; then 
spread on towel to dry. For one pound fruit allow half 



152 



THE WAKREX COOK BOOK. 



pound sugar, and one pint of water for three pounds fruit. 
Cook slowly for an hour; put in jars and strain syrup over 
fruit. Miss P. 

CANNED STRAWBERRIES. 

For ten quarts of strawberries use nine quarts of sugar, 
measure the sugar ; turn on enough water to little more 
than cover and set on the stove ; "when it boils put in the 
berries and let all boil brisklv for three or four minutes. 

Mrs. S. M. Hall. 

CANNED TOMATOES. 

Scald and pare your tomatoes, cutting the large ones 
in quarters, and smaller ones in halves ; add salt to suit 
taste ; cook only from three to five minutes after they come 
to a boil. Can and seal while hot. Tin cans are the best, 
and if care is taken to empty, wash and dry thoroughly as 
soon as opened for use, the cans may be used with safety 
for four or five years. Mrs. J. Gleave. 



* M^KLES- 4 



CHOW-CHOW. 

One quart small cucumbers, one quart small onions, 
one cauliflower cut in small pieces, one-half ounce turmeric, 
two cups sugar, one cup flour, one cup English mustard,, 
three quarts vinegar; boil a good brine and pour over caul- 
iflower and let stand over night; in the morning boil all 
the vegetables fifteen minutes in sugar and vinegar ; take 
out and drain, then pack into cans, heat the sugar and vin- 
egar to a boil, pour into it the mixture of mustard, flour 
and turmeric made into a paste with a little vinegar, and 
when this boils till up your cans, seeing that the vegetables 
are all covered, and seal. Mrs. J. Gleave. 

CHOW-CHOW, NO. 2. 

One-half peck white onions, one-half peck green to- 
matoes, one hundred small cucumbers, one dozen large cu- 
cumbers, four large green peppers, one pint small red and 
green peppers, one pint salt ; put all together and let stand 
over night ; in the morning wash in cold water and drain. 
Add one ounce mace, one-half ounce cloves, one-half ounce 
celery seeds, one ounce mustard seeds, one ounce turmeric, 
two tablespoons table mustard, one piece scraped horse 
radish, two pounds brown sugar; cover with vinegar and 
boil all one-half hour. Mrs. C. M. Thompson. 

CHOW-CHOW, NO. 3. 

Twenty-five green peppers, one hundred small cucum- 
bers,, two heads of cabbage, two heads of cauliflower, one- 
half peck small string beans, one-fourth peck small white 
onions, two pecks green tomatoes ; slice fine and salt it down 
over night ; in the morning w r ash well in cold water and drain ; 
then lay on a clean cloth and mix with one pound white 
mustard seeds, four ounces celery seeds, one-fourth ounce 
allspice ; take all the seeds out of peppers and have six or 



154 THE WARREN COOK BOOK. 



seven red peppers to make it look pretty, put into your 
kettle, pour enough of the best cider vinegar to cover and 
let it boil fifteen minutes. Mrs. C. M. Thompson. 

CHOWDER. 

One-half bushel green tomatoes, one dozen onions, 
one-half dozen green peppers, all chopped together; then 
put in a colander and let drain over night, cover with good 
vinegar, cook slowly thirty minutes, drain and put in jars. 
Make a preparation of two pounds of sugar, one quart vin- 
egar, one pint grated horse radish, two tablespoons ground 
cinnamon, one tablespoon allspice, one tablespoon cloves, 
one-half tablespoon ground mustard ; boil up and stir 
through tomatoes while hot. This is excellent. 

Mary Ames. 

CHOWDER, NO. 2. 

One gallon tomatoes,onions to taste, six green peppers, 
six large cucumbers, one-half pint white mustard seeds, 
three large bunches celery, cayenne pepper, sweeten vine- 
gar to taste ; chop tomatoes and cucumbers and sprinkle 
with salt, let stand over night; then let stand in weak 
vinegar two days ; turn off, pour over sweetened vinegar 
and let come to a boil ; in a. week or tw T o scald over. 

Mrs. J. O. Parmlee 

CHOWDER, NO. 3. 

One-half peck green tomatoes, same of cabbage, four 
peppers, six onions, one and one-half ounces of mustard 
seeds, one-half ounce celery seeds, four cups sugar; sprink- 
le with salt and let stand over night, then drain and cook 
one-half hour in vinegar enough to cover. 

Mrs. D. I), Reed. 

CUCUMBER PICKLES. 

Scald brine and pour hot over pickles for nine morn- 
ings; on the tenth throw them into cold water, in which is 
dissolved a piece of alum as large as a . walnut and let them 
stand several hours. For five hundred pickles, two gallons 
vinegar, one package mixed spices, one pound brown sugar, 
one handful of bay leaves ; boil all together and pour hot 
over the pickles; pack a few small onions and pieces of . 
horse radish in each jar and sprinkle with fine mustard 
seed. Mrs. James A. Hand. 



PICKLES. 



CUCUMBER PICKLES, NO. 2. 

Five quarts of water, one pint salt; scald and pour 
over cucumbers, and let stand three days, then pour off, 
make a fresh brine as before and repeat once more. Ou 
the ninth day take one-half water and one-half vinegar; 
to this add one-half ounce alum ; scald and pour over, let 
stand six days, then pour off; prepare vinegar, spices, red 
or green peppers to make hot, and sugar to taste ; be sure 
that your vinegar is the best, and they will keep in an open 
crock two years. Mrs. E. D. Preston. 

PICKLED CUCUMBERS. 

Take small cucumbers, place in jar, pour over them 
boiling water, add enough salt to season nicely, repeat 
boiling this water for four mornings in succession, the 
fourth morning add a pinch of alum ; the fifth morning take 
vinegar enough to cover pickles, put in porcelain kettle 
with a little sugar and apices tied in bag, let come to a boil; 
drain cucumbers out of salt water and place in stone jar 
and pour over them boiling vinegar; 'prepare cucumbers 
as above till jar is filled ; these will keep all winter. Good 
idea to put horseradish in vinegar. 

Mrs. D wight Cowan. 
FRENCH PICKLES. 

One peck green tomatoes sliced, six large onions, one 
teacup salt sprinkled through them over night, drain thor- 
oughly in morning, boil in two quarts of water and one 
quart of vinegar fifteen or twenty minutes and drain; then 
take four quarts vinegar, two pounds brown sugar, one- 
half pound white mustard seeds, two tablespoons cloves, 
two tablespoons cinnamon, two of ginger, two of ground 
mustard and one of cayenne pepper. Put all together and 
cook fifteen minutes. This is excellent and will keep a 
long time. Mrs. M. I. Mead. 

INDIA PICKLES. 

One dozen green tomatoes, one dozen onions, one 
dozen cucumbers, one tablespoon salad oil, one tablespoon 
curry powder, one tablespoon mustard, one tablespoon 
turmeric, one teaspoon black pepper, one teaspoon cay- 
enne, three pints vinegar ; boil all together and put in jar; 
(slice all the pickles and let stand in salt over night), get 
medium sized cucumbers and onions ; pare cucumbers. 

Mrs. Will Keegan. 



156 



THE WARREN COOK BOOK. 



MIXED PICKLES. 

Two quarts small cucumbers, one quart small onions, 
one quart of a mixture of beans, nasturtium and small 
tomatoes ; lay them into a dish of salt water for twenty- 
four hours. Take a small cauliflower, dividing the blos- 
soms into bits of a good size, throw them into a kettle of 
water, vinegar, and a little salt, sufficient to cover and let 
them simmer until you can pierce them with a fork ; then 
drain through a sieve and place with the others in a stone 
jar. Take three pints good cider vinegar, one pound sugar, 
one ounce mixed whole spices, one whole pepper, and two 
tablespoons white mustard seed; scald all in the vinegar 
and pour hot over pickles, cover tight or put into cans and 
seal. Anon. 

MUSTARD PICKLES. 

One quart small pickles, one quart small onions, one 
quart sliced tomatoes, one quart musk and watermelon, 
two green peppers chopped fine, two heads cauliflower cut 
in pieces, cover with salt water over night; in morning 
scald in vinegar till tender. 

Paste. — Two quarts best cider vinegar, four ounces 
mustard, four ounces flour, one tablespoon cinnamon, one 
teaspoon cayenne pepper, one tablespoon turmeric ; boil 
till it becomes a smooth paste ; then mix all together, pick- 
le and paste. Mrs. Will Keegan. 

MANGOES. 

Take large green peppers, cut open the tops and take 
out the seeds ; soak peppers in water twenty-four hours ; 
(and change the water in that time if necessary) ; break up 
a head of cauliflower, green beans, small cucumbers, radish 
seeds, small green tomatoes, and little onions ; let them 
stand in strong brine for half an hour; then drain and 
stuff the peppers almost full ; then slice cabbage fine and 
fill the top; fasten the top down with a cucumber or bean 
or sew with thread. Pack them in a stone jar, and pour 
over them cold vinegar; add mixed spices and horserad- 
ish root. Mrs. E. E. Allen. 

OILED PICKLES. 

Three dozen large cucumbers, peel and slice four or 
five onions ; sprinkle with salt in layers ; let them stand 
three hours, then drain well ; take four .tablespoonfuls of 



157 



olive oil, three tablespoonfuls of ground mustard, one tea- 
spoon of black pepper, a little allspice, mix with cold vine- 
gar to cover well. 'Tis better to can in fruit jars. 

Mrs. M. I. Mead. 

PICKLED PEACH MANGOES. 

Take large free-stone peaches, ripe enought o allow 
the pit to come out easily ; put in brine for two days; mix 
to your taste, chopped garlic, race ginger soaked in water 
over night and then sliced thin, grated horseradish, white 
and black mustard seed, and celery seed. After taking 
out of the brine cut open and remove the pits; fill with this 
mixture, and tie up; pour over cold vinegar, and let it re- 
main a few weeks; then pour over the mangoes spiced vin- 
egar well sweetened containing a bag a turmeric. 

M. I. Mead. 

PICCALILLI. 

Take green tomatoes chopped very fine, spinkle Aveli 
•with salt ; let stand twenty-four hours, drain oft and put in 
a stone jar. Take about half the quantity of cucumbers 
:and the same of cabbage ; after they are chopped put 
separately in jars and cover with cold vinegar; take about 
one-fourth as much white onions as cucumbers and chop 
them, salt and pour boiling water on them ; let stand a few 
hours drain oft' and cover with vinegar as above ; let all re- 
main in a cold place twenty-four hours; then press very 
•dry and mix together; add some yellow and black mustard 
seed, celery seed and a bountiful supply of grated horse- 
radish with a few green peppers chopped fine. Take the 
best vinegar and about two pounds brown sugar to the 
gallon; boil it in part of the vinegar; skim well and pour 
over the whole, add as much cold vinegar as is required. 

SPICED PICKLES. 

Let two hundred small cucumbers stand in salt water 
three days. Boil fifteen minutes, one-half gallon vinegar; 
one ounce white mustard seed, one ounce black mustard 
seed, one ounce juniper berries, one ounce celery seed, one 
handful small green peppers, two pounds sugar; a few 
small onions and a piece of alum one-half size of nutmeg; 
pour over the cucumbers while hot and let stand a day ; 
repeat three or four times, and the last time mix one-fourth 
pound of prepared mustard with the vinegar; pour over the 
encumbers and seal in bottles. Mrs. A\ r . J. Richards. 



158 



THE WARREN COOK BOOK. 



SWEET MANGO PICKLES. 

Mellons not quite half ripa, pare them and take out 
seeds ; soak iu brine three days ; make the brine of one tea- 
cup of salt to a pail of water ; piece of alum size of walnut ; 
wash in cold water before filling. Use for filling. — Cauli- 
flower, cucumbers, small onions, nasturtiums, beans, pears, 
celery, raisins, small tomatoes, and peppers ; spice with cin- 
namon buds, black and white mustard seeds, black pepper 
corns, ginger root and cloves; one gallon of vinegar, three 
pounds sugar; boil and put on cold; scald cauliflower in 
salt water to make tender. F. S. Wood. 

PICKLE FOE TOMATOES. 

Three pints vinegar, two pounds brown sugar, one- 
fourth pound mustard seed, two tablespoons ground cinna- 
mon, two tablespoons ground cloves, one tablespoon all- 
spice, one tablespoon yellow mustard, one tablespoon red 
pepper, a little salt ; boil tomatoes in the above a few min- 
utes. M. L. Johnson. 
SWEET TOMATO PICKLES. 

One-half peck green tomatoes sliced one-half inch 
thick, boil in water and vinegar with a little salt until easily 
pierced with a fork ; drain through a sieve. Scald together 
one quart vinegar, three pounds sugar, three tablespoons 
cinnamon, one tablespoon cloves, one tablespoon allspice; 
put spices into a bag and boil in the vinegar ; place in a 
jar a layer of the sliced tomatoes; then a thin layer of sliced 
onions and alternate until all are placed ; then pour over 
the spiced vinegar boiling hot, throwing in two tablespoons 
whole mustard seed ; cover lightly. Anonymous. 
RIPE TOMATO PICKLES, NO. 1. 

Pare and weigh ripe tomatoes and put into jars and 
just cover with vinegar; after standing three days pour off 
the vinegar and add five pounds coffee sugar to every seven 
of fruit ; spice to taste and pour over tomatoes and cook 
slowly all day on the back of the stove; use cinnamon, 
mace and a little cloves, or not any as preferred. 

Jennie Hallidav. 
RIPE TOMATO PICKLES NO. 2. 

Pare ripe, sound tomatoes, (do not scald) put in a pan; 
scald spices (tied in a bag) in vinegar and pour while hot 
over them. This receipt is best for persons who prefer raw 
tomatoes. Jennie Hallidav. 



PICKLES. 



159 



RIPE TOMATO PICKLES, NO. 3. 

As you gather them throw into cold vinegar; when 
you have enough tomatoes, take them out ; tie some spiced 
in bags, put into fresh vinegar; heat scalding hot, pour 
over the tomatoes. L. M. C. 

PICKLED CAULIFLOWER OR RED CABBAGE. 

Put in strong salt and water four days; take out and 
drain; boil vinegar, whole black pepper and celery seed to 
taste; pour on hot over pickles. Good for use in six weeks; 
better in three months. Mrs. A. Gerould. 

PICKLED WATERMELLON. 

A pound of sugar to a pound of rind, two cups of 
vinegar to every pound of sugar. For a gallon of pickles 
take one-half ounce white ginger, one tablespoonful tur- 
meric, mace, cloves and cinnamon to taste. The thicker 
the rind used the better. Prepare the same by removing 
the thin hard outside rind also the soft substance inside. 
Cut in narrow strips and place in brine strong enough to 
float an egg, for ten days; then take out and put in preserv- 
ing kettle with enough cold water to cover ; let come to a 
boil slowly and boil five minutes ; skim into ice water and 
let stand twenty-four hours; next let come to a boil slowly 
and boil again Ave minutes, this time in alum water. Be 
sure to see that they boil slowly, as rapid, boiling softens 
them; plunge into ice water once more and let stand live 
hours; for the third time let boil five minutes and set away 
in the same water till morning. Nextday simmer the rinds 
in enough sweetened water to cover them, for ten minutes; 
take out of water and spread on dishes to cool ; meanwhile, 
prepare the last syrup, allowing a pound of sugar to a 
pound of rind, and one-half ounce sliced white ginger to a 
gallon of pickles and a cup of water to every quart of sugar. 
Place on stove and when sugar is dissolved add the rinds 
and simmer till clear; take out once more and add to the 
syrup two cups vinegar to a pound of sugar already in, one 
tablespoonful turmeric to a gallon of pickles, mace, cloves 
and cinnamon to taste ; let come to a boil and return the 
rind to simmer fifteen minutes; put up in fruit jars when 
boiling hot. These pickles are delicious. 

Mrs. M. I. Mead. 
GERMAN SAUCE. 

Four quarts of green tomatoes, four quarts of cabbage, 
one quart of onions, one pint celery, measured after they 



160 



are chopped, one pound sugar, three pints vinegar, one 
gill salt, one large green pepper, one tablespoon each of 
allspice, cloves and white mustard seed; drain the tomatoes 
through colander and boil the whole twenty minutes. 

Mrs. W. K. Jacobs. 
PICKLED BLACKBERRIES. 

Take four pounds sugar to seven pounds fruit, one 
pint vinegar, two ounces cinnamon, two ounces cloves; put 
all together, tie spices in bags : let all scald but not boil, 
just to let the juice run out ; soon as berries look red, skim 
out into a crock ; let the juice cook down until quite rich; 
then pour over berries. Perhaps in a week or two you 
will need to repeat cooking. Mrs. D wight Cowan. 

SPICED PLUMS. 

Ten pounds plums, seven pounds sugar, one pint 
vinegar ; put in a bag three-fourths cup of cinnamon, one 
large spoon of cloves and one large spoon of allspice ; let 
■all boil a few minutes (excepting plums) ; then take off 
and cool. Pick the plums with a fork and put into a jar; 
then pour over them the syrup; after heating the juice 
three mornings, each time allowing it to cool, then pouring 
over the fruit ; put the fruit in glass cans and boil the juice 
down quite rich and cool, after which pour over all and 
put away. Mrs. E. E. Allen. 

PICKLED PEACHES. 
Rub off with a cloth or pare them (this is just a mat- 
ter of choice), and prick each with a fork ; heat in just 
enough water to cover them until they almost boil, take 
out and add t<» the water, sugar in the following propor- 
tions : To seven pounds of fruit take three pounds sugar, boil 
fifteen minutes, skim, and add three pints of vinegar, one 
tablespoon each of allspice, mace and cinnamon, one teaspoon 
celery seeds, one teaspoon cloves; put the spices in thin 
muslin bags; boil all together ten minutes, then add the 
fruit and cook until they can be pierced with a straw; take 
out the fruit with a skimmer and put into a jars or cans ; 
boil the syrup down until thick; pack the pea Mies in glass 
jars and pour syrup over them scalding hot. You may 
pickle pears in the same way with or without peeling. 



PICKLES. 



161 



THE WAEBEN COOK BOOK. 



(Jatsups, game, gfc. 



TOMATO CATSUP. 

One-half bushel ripe tomatoes, one quart vinegar, one 
pound salt, one-fourth pound black pepper, one ounce cay- 
enne pepper, one ounce cloves, three small boxes mustard,, 
six good onions, two pounds brown sugar, one handful 
peach leaves; boil three hours, stirring to keep from burn- 
ing; when cool strain through a fine sieve, bottle and seaL 

Mrs. G. C. James. 
TOMATO CATSUP, NO. 2. 

One peck tomatoes, boil until soft, then rub through 
a wire sieve; add one pint cider vinegar, one-fourth pint 
salt, one ounce whole cloves, one. ounce allspice, one-half 
teaspoonful black pepper, one-fourth large pod red pepper, 
three large onions; mix together and boil until reduced to 
one-half the quantity ; when cold strain through a colan- 
der and bottle, sealing the corks. Catsup made from this 
recipe will keep several years. Mrs. James Hand. 

TOMATO CATSUP, NO. 3. 

One peck ripe tomatoes, six good sized onions, one 
small teacup salt, one table spoonful each of cloves, cinna- 
mon, pepper, allspice (whole), and one of ginger root, three 
small red peppers; mix and boil three hours and strain 
through a colander; return to stove and boil two hours; 
when cold add one pint vinegar mixed with one and a half* 
cups of best dry mustard; bottle cold. 

Mrs. W. I). Brown. 

TOMATO CATSUP, NO. 4. 

Take one bushel of firm ripe tomatoes — the "Feejee 
Island" and the "Trophy" are the best for catsup and can- 
ning. Wipe them off nicely with a damp cloth, remove 
cores and put them in a porcelain-lined kettle ; place over the 
fire and pour over them about three pints of water; add 
two large handfuls of peach leaves, with ten or twelve 



164 



THE WARREN COOK BOOK. 



onions or shallots cut fine ; boil two hours ; then strain 
through a coarse mesh sieve; pour the liquid back again 
into the kettle and add one-half gallon of good strong 
cider vinegar; have ready two ounces of ground black 
pepper, two ounces mustard (either ground or in the seed 
as you prefer), one ounce ground cloves, two grated nut- 
megs, two pounds light brown sugar, one pint salt, and 
•cayenne pepper to taste ; mix these well together before 
putting in the boiler; then boil two hours, stirring continu- 
ally to prevent burning ; bottle, cork and seal tight so as 
to exclude the air; keep in a cool, dry place. 

Mrs. E. D. Preston. 

CUCUMBER CATSUP. 

Pare and grate cucumbers (also onions in number to 
suit the taste), drain off the juice, not using it, and measure, 
adding as much strong vinegar to the grated mass as you 
drain off juice; season highly with salt and pepper; bottle, 
tie and seal ; keep in the cellar. It is safest to make it the 
last of the cucumber season. The Household. 

GRAPE CATSUP. 

Four pounds of grapes boiled in one quart of vinegar ; 
rub through a sieve; add two pounds of brown sugar, one 
tablespoonful each of cloves, allspice, cinnamon and pepper, 
one-half tablespoonful of salt; boil until thick. 

Aresta Beatty. 

GRAPE CATSUP, NO. 2. 

To one gallon of juice after grapes have been cooked 
and put through a sieve, add two pounds brown sugar, one 
pint of vinegar, two teaspoonfuls each of cinnamon, cloves 
and allspice and a little mace ; boil down half. 

The Household. 

COLD CATSUP. 

One-half peck ripe tomatoes, two-third cups grated 
liorseradish, one cup black and white mustard seeds mixed, 
•one cup sugar, one-half cup salt, two tablespoons black 
pepper, two teaspoons cinnamon, one teaspoon cloves, one 
•teaspoon mace, two red pepper pods chopped, one onion 
chopped, one ounce celery seed, one quart good vinegar; chop 
tomatoes fine and drain; then mix and bottle. 

Mrs. I. G. Lacy. 



CATSUPS, CHILI SAUCE, ETC. 



135 



CURRANT CATSUP. 

Five pounds currants, three pounds sugar, one pint 
vinegar; spice to taste. ' Mrs. Dr. Hazeltine. 

CURRANT CATSUP, NO. 2. 

Five pounds currants, three pounds sugar, one pint 
vinegar, a little salt, one teaspoon pepper, three desert 
spoons cinnamon, one dessert spoon cloves, one dessert spoon 
allspice ; mash and boil one hour. 

Mrs. J. O. Parmlee. 
TOMATO MUSTARD. 

One peck ripe tomatoes ; slice and cook one hour ; let 
cool and run through a sieve ; chop four onions fine and 
add; then boil three hours; when cool add one teacupful 
of ground mustard mixed in one pint good cider vinegar; 
mix well and bottle. Mrs. P. Hinkle. 

CHILI SAUCE. 

One-half bushel ripe tomatoes peeled, six large onions 
chopped, four red peppers chopped, one-half pint of line 
salt, four teaspoons brown sugar; strain the tomatoes through 
a collander and add one and a half quarts of vinegar and 
boil all together four or five hours until thick; bottle while 
hot, Mrs. I. G. Lacy. 

CHILI SAUCE, NO. 2. 

Two pecks ripe tomatoes, two large onions, four red" 
pepper, four cups cider vinegar, three tablespoons brown 
sugar, two tablespoons salt, two teaspoons each of ground 
cloves, cinnamon, ginger, allspice and nutmeg ; chop to- 
gether tomatoes, onions and peppers quite fine ; add vinegar 
and all the seasoning and boil one hour ; put through col- 
lander and bottle and seal hot. Flora Collins. 

CHILI SAUCE, NO. 3. 

Thirty large tomatoes, ten small onions, one green or 
red pepper, threa tablespoons sugar, three tablespoons salt, 
one pint vinegar; peel and slice tomatoes and cook till 
done; then add chopped onions, sugar, salt and peppers, 
and one teaspoon black pepper, and lastly vinegar ; cook, 
down quite thick and seal hot. Mrs. D wight Cowan. 

BORDEAUX SAUCE. 

Two gallons cabbage cut fine, one gallon green toma- 
toes cut fine, one dozen onions sliced, one ounce turmeric,. 



166 THE WARREN COOK BOOK. 



one ounce celery seed, one ounce whole cloves, one ounce 
black pepper, one ounce ground ginger, one-half pound white 
mustard seed, one scant pint of salt, one and three-fourth 
pounds brown sugar, one gallon of vinegar; mix and boil 
one hour. J. H. 



CATSUPS, CHIXiI SAUCE, ETC. 167 



@nfectionerV department 



Cooked Candies. 



BUTTER SCOTCH. 

One and one-half pounds of "Coffee A" sugar, one- 
eight pound butter, one-fourth teaspoon cream of tartar,, 
four drops Royce's extract of lemon, as much cold water as 
will dissolve the sugar : boil without stirring until it will snap 
in cold water ; when done add the lemon ; pour one-fourth 
inch thick in well-buttered pans ; when partly cold mark 
off in squares. Mrs. E. D. Preston. 

BUTTER SCOTCH, XO. 2. 

One cup brown sugar, one-half cup water, one dessert 
spoon vinegar, piece of butter size of a walnut : boil about 
twenty minutes; flavor if desired. Mrs. E. E. Allen. 

BUTTER SCOTCH, XO. 3. 

One cup molasses (golden syrup is best), one-half cup 
sugar, butter size of hickorynut, two tablespoons vinegar put 
in when nearly done ; add nuts to suit, one-third cup or 
more. 

CHOCOLATE CARAMELS. 

Three cups brown sugar, one cup of milk, one-half 
cake grated chocolate, piece butter size of an agg; boil until 
thick ; pour into buttered pans, cool, mark off, etc. 

Mrs. J. P. Jefferson. 

CHOCOLATE CARAMELS, NO. 2. 

Two cups granulated sugar, two tablespoons vinegar, 
two tablespoons butter, enough water to moisten the sugar; 
when nearly done, which can be told by testing in cold 



16£ 



water, add one cup grated chocolate and two teaspoons 
Royce's vanilla; put into buttered pans, when half cold 
mark oft with back of knife into squares. 

Mrs. W. J. Richards. 

CHOCOLATE CARAMELS, NO. 3. 

One cup of molasses, one cup sugar, one-fourth cup 
butter, one cup grated chocolate ; boil till mixture drops 
hard in water. Maria Schermerhorn. 

CHOCOLATE CARAMELS, NO. 4. 

One cup grated chocolate, one-half cup New Orleans 
molasses, one cup milk, one cup granulated sugar, piece of 
butter size of an egg, three tablespoons Royce's vanilla; 
let the milk boil, stir in the chocolate ; continue to stir 
until the lumps are all gone ; add molasses, sugar and but- 
ter; stir constantly, cooking hard all the time until it is the 
consistency of mush; flavor, pour into well-buttered pans;, 
when slightly cooled, mark off ..into squares. 

Mrs. Mark Jamieson. 

COCOANUT CARAMELS. 

One pint of milk, butter size of an egg, one fresh 
cocoanut grated fine, or an equal quantity of the dessicated 
cocoanut; three pounds granulated sugar, two teaspoons 
( lemon juice (strained) ; boil slowly until stiff, then beat to 
a cream; pour into shallow pans; when partly cool mark 
off in squares. Hattie Sherman. 

CREAM CANDY (GENUINE). 

Two cups sweet cream, two cups light brown sugar,, 
small piece of butter, pinch of salt; place altogether in a 
sauce pan and boil gently without stirring about twenty 
minutes; cool and mark off into squares. The consistency 
of the candy should be when cold more that of wax than 
anything else, not in the least brittle nor sticky. 

Mrs. Mark Jamieson. 

FRUIT CANDY. 

One cocoanut, one and one-half pounds of granulated 
sugar moistened with the milk of the cocoanut ; put in 
sauce pan, heat up slowly, then boil rapidly five minutes; 
add cocanut (grated very fine) and boil ten minutes longer, 
stirring all the time. Try a little on a cold plate ; if it 
cools a firm paste it is cooked enough. Pour half on a plate 



170 



THE WJLRKE>~ COOK BOOK. 



lined with greased paper : to the remainder add one-fourth 
pound rasins (seeded), one-half pound blanched almonds, 
one pint peacan meats, one-half cupful walnut meats, all 
chopped not very small ; pour over layer of cocoanut ; when 
cold cut in bars. 

HOMEMADE HOARHOUXD. 

Steep one tablespoon of the dried leaves of hoarhound 
in one-half cup of water : strain and add one pint of sugar and 
one tablespoon vinegar ; boil without stirring until it is 
brittle when dropped in cold water; cool in buttered pans; 
mark off in squares. 

LEMON CANDY (CLEAR). 

Dissolve one and one-half pounds of loaf sugar in 
one-half pint of water; add the white of one egg; when 
it is boiled sufficiently to snap in cold water, add one tea- 
cupful of strained lemon juce : boil quickly again until it 
snaps in cold water: pour on buttered plates and cut in 
even squares. Bessie M. Crary. 

MAPLE CARAMELS. 

One pound maple sugar, one cupful rich cream. In 
the absence of cream one cup milk in which has been melted 
one tablespoon of butter, may be used. Cook until it will 
stiffen if tried on a cold plate : pour in sheets and bar off, 
or in odd shaped patty-pans. Bessie M. Crary. 

MARSH MALLOWS. 

Dissolve one-half pound of white gumarabic in one 
pint of water ; strain and add one-half pound of XXX 
confectioner's sugar ; place on the fire, stirring constantly 
until the sugar is dissolved and the syrup becomes the con- 
sistency of honey ; add gradually the whites of four eggs 
well beaten. Stir the mixture until it becomes thin and 
does not adhere to the fingers. Flavor to taste and pour 
into a tin dusted with powdered starch, at least one inch 
thick : cool and cut in squares. Annie Copeland. 

OLD-FASHIOXED MOLASSES CANDY. 

One quart of Xew Orleans molasses, one large teacup- 
ful of coffee sugar, one teaspoon cream of tartar ; cook 
steadily until it is brittle in cold water; pour in buttered 
pans to cool. Mrs. Jane Orr. 



COOKED CANDIES. 



DIRECTIONS FOR PULLING CANDY. 

Candy to be pulled must be cooked until it is brittle 
when cool, therefore, the pulling must begin with the first 
hardening of the edges of the candy in the buttered pans. 
Work steadily, adding a little at a time as it cools suffic- 
iently until it all is taken up. If the warmth of the hands 
is not sufficient work over a stove, as keeping the candy 
warm facilitates the process. Faithful work for a half hour, 
never less time, makes the candy light, smooth, brittle, yet 
with that melting quality so desirable. 

Mrs. Jane Orr. 

PEANUT CANDY. 

Two cups sugar, one and one-half cups water, one-half 
cup molasses, a small bit of butter, two cups peanut meats 
added when boiled till done. Mrs. J. W. Kitchen. 

PEANUT CANDY, NO. 2. 

To one large cup of New Orleans molasses add one- 
half cup of brown sugar and a lump of butter. Boil until 
it will harden in cold water. Shell and chop not very fine 
one quart of freshly roasted peanuts. When the candy is 
done, stir in the nuts and mix thoroughly. Pour into but- 
tered plates, cut in small pieces or squares. 

Mrs. James Hand. 

PEANUT CANDY, NO. 3. 

Three cups brown sugar, one-half cup water; boi' 
until it strings from the spoon; add butter and nuts to taste. 

Hattie Sherman. 

POPCORN BALLS. 

Two cups molasses, one cup brown sugar, one table- 
spoon vinegar, piece of butter size of small egg. Cook this 
mixture in large kettle. Pop the corn (enough to make 
four quarts when popped), salt it and sift it through the 
fingers, taking care to remove all hard kernels and loose salt. 
Then stir into the kettle all the corn the candy will take 
up. Heap on buttered plates and cut into blocks or mould 
into balls. 

TEXAS CHIPS. 

Three large iron spoons of molasses, two large iron 
spoons of water, one large iron spoon of melted butter, one 
large iron spoon of sugar; boil until brittle if dropped in 



172 



THE WARREN COOK BOOK. 



water; pour into buttered plates and as it cools pull from 
the edges, out from dish as thin as possible and snap 
off. This will make a large quantity. 

Maria Schermerhorn. 

VANILLA SYRUP CANDY. 

One quart of syrup, one pound of granulated sugar, a 
small piece of butter, one tablespoon glycerine; boil these 
ingredients together as molasses candy; when nearly done 
(test in cold water) add a teaspoon of soda and pour into 
buttered pans. While cooliug pour any desired flavoring 
upon candy and pull as for molasses candy. It will be very 
white and delicious. Mrs. E. E. Allen. 

VANILLA TAFFY. 

One pound of sugar, one tablespoon vanilla, one ounce 
gumarabic, one cup of cream ; boil sugar and cream to- 
gether; when half done add thedissloved gumarabic; when 
done add the Royce's extract vanilla. This filled with 
nuts is very nice. Maria Schermerhorn. 

OLD-FASHIONED WHITE CANDY. 

One cupful cold water, two cupfuls granulated sugar, 
one teaspoon (levelled off) cream of tartar; flavor to taste; 
when brittle in cold water it is done. Pull at least one- 
half hour. Mrs. Jane Orr. 



UNCOOKED CANDIES. 



173 



French Cream or Uncooked Candies. 

FRENCH CREAM. 

To the white of one egg beaten to a stiff froth, add one 
tablespoonful of cold water and a small quantity of Royce's 
vanilla extract. Sift carefully XXX confectioner's sugar ; 
stir into mixture gradually keeping the mixture smooth, until 
you can no longer use the spoon; turn out then upon knead- 
ing board, dusted with sugar and knead, adding sugar all the 
time, until you have a paste smooth, firm and perfectly man- 
ageable. Mrs. H. E. Brown. 

FRENCH CREAM, NO. 2. 

White of one egg, one tablespoonful sweet milk, con- 
fectioner's sugar to stiffen; knead like bread ; make in any 
shape desired. Mjs. Hiram G. Eddy. 

FRENCH CREAM, NO. 3. 

To the white of one egg add one tablespoonful of 
water ; stir in confectioner's sugar until able to knead ; 
dust kneading board with sugar and proceed as directed 
in No. 1. Mrs. C. P. Northrup. 

ALMOND CREAMS. 

Shell and blanch the almonds and roll each nut in a 
layer of the French cream candy. 

CHOCOLATE CANDY. 

Use French cream mixture flavored with grated con- 
fectioner's chocolate. Shape in cubes or bars. 

CHOCOLATE CREAMS. 

Use French cream mixture; roll in pear shapes; let 
them stand on a marble slab or on waxed paper about 
twelve hours. Then melt confectioner's chocolate over 
-steam or boiling water. With a fork roll the creams in the 
melted chocolate and let them dry off. 

CREAM CHERRIES. 

Make a small round ball of French cream ; cut a strip 
of citron the size of a cherry stem; put the ball of cream 
on one end; take a cherry glace and cutting it in two put 
one-half each side of the stem of the cream ball. 

Lucy Bostwick. 



174 



THE WARREN COOK BOOK. 



CLOVE CREAM. 

Form a ball of the French cream around a clove. 

COCOANUT CREAM. 

Use a French cream mixture ; add freshly grated 
cocoanut and roll in balls or cut in cubes. 

DATE CREAMS. 

Select perfect dates; with a sharp knife remove the 
seeds; shape the French cream into oblong pieces; fill the 
cavity with it. 

ENGLISH WALNUT CREAMS. 

Use a French cream mixture; have ready the un- 
broken half meats of an English walnut ; roll candy in 
balls and stick a nut on both sides. 

FRUIT CREAMS. 

Seeded rasins, currants, figs and citron minced fine and 
added to a French cream before it is too stiff to mix 
thoroughly, is a nice variety. Make this into a flat cake 
about one inch thick and cut into oblong pieces or squares. 

HICKORY NUT CREAM. 

Add to a French cream candy chopped hickory-nut 

meats ; shape in cubes or bars two inshes long. 

LEMON CREAM CANDY. 

Proceed as in orange creams, substituting lemon for 
orange. 

NEAPOLITAN CREAM. 

Take three equal parts of French cream mixture; 
make one orange as given below, another chocolate, the 
third cocoanut. Pack one on top of the other, each layer 
to be one-quarter of an inch thick ; cut in cubes. 

ORAXGE CREAM. 

Use a French cream mixture; flavor with the strained 
juice and grated rind of one orange (sqneeze the grated 
rind through cloth to procure a clear liquid); shape as de- 
sired. 

PEPPERMINT CREAM. 

Use French cream mixture flavored with the essence 
of peppermint; color with -tochineal if desired and shape 
in lozenge form or in squares. 



UNCOOKED CANDIES. 



175 



PRESERVES CREAM. 

Gut a piece of watermelon pickle into strips ; dry 
thoroughly between the folds of a napkin ; roll French 
cream mixture around it. 

RAISIN CREAMS. 

Form ball of French cream around a raisin. 

WALNUT LOAF. 

The whites of one egg and an equal amount of water, 
well beaten; stiffen with confectioner's sugar, adding one 
teaspoonlul of Royce's vanilla and one large cup of walnuts 
chopped fine ; mould into a loaf and dip in melted baker's 
chocolate into which has been put one teaspoonful of 
grated paraffine. Flora Collins. 

WINTERGREEN CREAMS. 

Roll a French cream flavored with wintergreen, one- 
half or three-quarters of an inch thick with rolling-pin; 
cut with thimble to make lozenges, or if desired in wafer 
form ; roll very thin and cut with top of baking powder 
can. 



THE WARREN COOK BOOK. 



Miscellaneous. ^ 



COOKED CHEESE — FOR LUNCH OR TEA. 

Heat to boiling point one pint of milk, have ready one 
cup of grated cheese, a little butter, salt and pepper; add 
this to the milk, thicken with cracker dust and remove 
from the fire. Mrs. M. E. Rogers. 

CODDLED SWEET APPLES. 

Take two dozen nice sweet apples, pare, leaving the 
■stems on, steam until tender, make a syrup of molasses and 
water (equal parts) enough to cover the apples ; add a glass 
of grape or some sour jelly, one pound of raisins, a few 
small sticks of cinnamon and six cloves ; simmer slowly 
until the apples are brown and clear : take out the apples 
into a crock and boil the syrup down until just enough to 
cover them; cover closely until cold. Delicious, and will 
keep for months if sealed. Mrs. B. Rogers. 

CLEANING FLUID. 

Two ounces aqua ammonia, one ounce castiie soap» 
one-eighth ounce saltpetre, one-half ounce ether, one-half 
ounce glycerine, one quart rain or filtered water. Excel- 
lent for men's and boys' clothing. Can be used on any 
woolen goods or any dark silk, (if diluted half and half with 
water), for dust, stains or grease spots. 

Mrs. M. W. Jamieson. 
SALTED ALMONDS. 

Take one pound of almonds, shell and blanch by pour- 
ing on boiling water ; when dry add one large tablespoon ful of 
salad oil and let stand one hour; then add one tablespoon- 
ful of fine salt and put in the ovan until very brown, stir- 
ring occasionally. Flora Collins. 

TO MEND CHINA. 

Into a solution of gum arabic stir plaster of paris until 
the mixture assumes the consistency of cream ; apply with 



178 



THE WAKREN COOK BOOK. 



a brush to the broken edges of china and join together; in 
three days it cannot be broken in the same place ; the 
whiteness of the cement adds to its value. This will not 
stand hot water, but is nice for ornamental china. White 
lead applied as above will stand anything. Carriage var- 
nish is often used with good effect to the same end. 

WEIGHTS AND MEASURES. 

Ten eggs are equal to one pound. One pound of 
brown sugar, cne pound of white sugar, powdered or loaf 
sugar broken, is equal to one quart. 

One pound of butter, soft, is equal to one quart. 

One pound and two ounces of Indian meal is equal to 
one quart. 

One pound two ounces of wheat flour is equal to one 
quart. 

Eight large tablespoonfuls are equal to one gill. 

Sixteen tablespoonfuls are equal to one-half pint. 

A common sized tumbler holds half a pint. 

A common sized wine glass holds half a gill. 

Four ordinary teacups of liquid are equal to one quart. 

SUGGESTIONS. 
To clean willow furniture use salt and water ; apply 
with a nail brush, scrub well and dry thoroughly. 
To brighten brass scour with salt and vinegar. 

To exterminate roaches or water-bugs sprinkle pow-, 
dered borax and sugar in places where they are found. 

To remove mildew from white clothes soak them in 
sour milk, then spread in the sun. 

A silver spoon placed in glass jars when boiling fruit 
or jelly is being poured in will always prevent breaking, 
or covering the outside of glasses with butter or lard will 
answer the same purpose. 

When you store away your stoves and pipe for the 
summer give them a coating ot coal oil to prevent rusting. 

Ink spots on books can be removed by applying a 
solution of oxalic acid. 

A paste made of ashes and white of an egg will mend 
cracked ironware. 



MISCELLANEOUS. 



179 



A piece of zinc placed on live coals in a stove will ef- 
fectually clean out a stove pipe; the vapors produced carry- 
ing off soot by chemical decomposition; 

When ironing have a piece of sand paper handy, it re- 
moves the stickiness of starch from the iron. 

Tea stains should be soaked either in milk or warm 
water as soon as possible and then soaped and rubbed out. 

Ink stains on linen can be taken out if the stain is first 
washed in strong salt and water -then sponged with lemon 
juice. 

Oxalic acid will remove iron rust from muslin but 
must be thoroughly rinsed at once or there will be holes in 
the place of stains. 

To remove stains on the hands rub with salt moistened 
with lemon juice then wash off in clear water. 

The most effectual remedy for slimy and greasy drain- 
pipes is copperas dissolved and left to work gradually 
through the pipes. 

Glaze the bottom crust of fruit pies with white of egg 
and they will not be soggy. 

Use Rough on Rats and dissolve in gasoline ; put this 
in all the cracks and crevices where there are any roaches 
and it will clean them out thoroughly. 

To renovate black silk get one ounce of soap bark and 
pour over it one quart of Avarm water ; let it soak a couple 
of hours then strain through a cloth ; then sponge on the 
right side and iron on the wrong. 

Place anything cooked in fat upon blotting or coarse 
brown paper and it will not taste greasy. 

Put a slice of potato into lard; it will cleanse it, and 
when the potato is brown the lard will be hot enough 
to use. 

Salt fish are soonest freshened in sour milk. 

A dish of cold water placed in the oven with a cake 
will prevent delicate cakes from burning. 

One-half yard of cheese cloth makes a good dish cloth. 

A strip of old muslin one inch, wide, wet and placed 
to enclose the edges of a pie, will keep the juice from boil- 
ing out. 



THE \V>4itKE> COOK BOOK. 



To beat the whites of eggs quickly, put in a pinch of 

salt. 

To make pies a beautiful brown wash the upper crust 
with milk before putting in the oven. 

To brighten tin that has not been burned, scour with 
soda. 

If those who make their own yeast would boil the hops 
in an old teapot much labor would be saved. 

Pour boiling water over raisins and the stones can be 
removed easier. 

To keep jelly in ordinary tumblers, place a covering 
of oiled paper on jelly, then cover glass with heavy wrap- 
ping paper sealed down with white of egg. 

Jams and jellies should be kept in a cool, dark, dry 
place. 

Keep a slate in the kitchen once and you will never 
do without it, as many trips to the grocery will be saved. 

Put camphor gum with new silverware and it will 
never tarnish. 

One-half pound of lime to six quarts of water will take 
out the worst case of mildew. 

To wash black calico, scald in salt and water to set the 
color. 

To restore frozen plants, soon as discovered pour cold 
water over them, wetting every leaf thoroughlv. In a few 
minutes it will become crystalized with a thick coating of 
ice. In this state place them in the dark, carefully covered: 
with a newspaper; the ice will slowly melt leaving the 
plants in their original state. 

To blanch almonds put them into cold water and allow 
it to come to a boiling point ; then remove their skins and. 
throw into cold water for a few minutes to preserve their 
color. 

To make flat irons smooth rub them on fine salt, also 
keep a little beeswax in a cloth in the ironing blanket for the 
same purpose. 

To remove iron rust, mix salt with a little lemon juice 
and a little Avater, put on the spots and lay in the sun. 

A piece of chamois skin dipped in warm water is 
very nice to clean polished furniture. 



the warren cook book. 



18'1 



HOME BAKING POWDER. 

Made from 90 per cent. Pure Cream Tartar and Nitronia 
Bicarbonate of Soda. Absolutely pure and warranted equal 
to any powder made. $50 Reward paid for any Alum or 
Terra Alba found in this powder. Direction : — Two 
teaspooufuls to quart of flour. Manufactured by 

JOHNSON & SIEGFRIED, 

Druggist and Chemists, Warren, Pa. 

Hapgood & Arird, 

The Leading Grocers of Glade ! 

Jobbers in Teas, Coffees, Spices and Baking Powder. 
P. O. Address, Warren, Pa. 

~ C. R . HENRY, 

Dealer in 

Fancy and Staple Groceries and Provisions, 

CROCKERY AND GLASSWARE. 
We are getting in a new stock of Fancy Crockery, and we 

will knock other dealers silly on prices. 
Second Street, WARREN, PA. 

L. A. GOODRICH, P. E. FEHLMAN. 

G00DRIGH # FEHLMAN, 

DEALERS IN — 

Fine Groceries, Crockery and Glassware, 

Fancy Groceries a Specialty. 

Fine Crockery and Glassware. 
No. 344 Front Street, WARREN, PA. 



182 



THE WARREN COOK BOOK. 



CHEAPEST PLACE 

In Warren County for 

DE^Y GOODS ! 

IS AT 

ZD_A."VIID SHEAR'S 

WARREN, PENN'A. 

The City Crockery Store. 

French, English, German and American Pottery, Plain 
and Decorated China and Cut glass. 

Sil^ei* l?lqt e cL W"qi<e q S-jpeciqlty. 

Cutlery and Novelties, Lamps and Lamp Goods. 

G. L. FRIDAY, 
No 412 Water Street, Warren, Pa. '. 



C. W. Scrsall, 

Dealer in 




AND CONFECTIONERY. 
Sco field Block, - - - WARREN, PA. 



G. W. SAVAGE, 

PHOTOQBAPH ABTIST, 

No. 7 Main St., East Warren, Pa. 

Children's Work, Copying and Large work made a 
specialty. Come and see me. Prices for cabinets $2.50 
and up. Remember the place : East Warren, Pa., near 
Conewango Bridge. 



THE WARREN COOK BOOK. 



183 



A. MINTZER & CO., 

Wholesale and Retail Dealers in 

(MBS l^iBjJjJ jjj33as333, ^jjidtfOS, f^lil^ 

GLASSWARE, ETC. 

Diamond Block, Water Street, WARREN, PA, 

No Brand of Flour 

Gives as entire satisfaction as the 

Electric Ligrjt ! 

Manufactured by WARREN MILLS CO., 

~ O- SMITH, 

Into" jtm jpisi ii §ji^f 

Hand-welts and Machine Sewed. Slippers for warm and 
cold weather. Specialties in the best makes of Rubbers for 
wet weather. Best dressings and everything pertaining to 
our business. 309 Second Street, Warren, Pa. 

P. J. BAYER. 

THE GROCER. 

103 and 105 Liberty St., Corner Water, 

WARREN, - - PENN'A. 

LOUIS LAIH, 

Dealer in 

Fresh and Salt Meats, Butter, Eggs, Etc, 

Hickory Street, Warren, Pa. 



THE WARREN COOK BOOK. 



GREAT ATTRACTION! 

The finest selection of 

F U R X I T U R E 

Ever exhibited in 
Warren — large stock se- 
lected especially for the 
holidays, which will be 
sold at a bargain. 




Hndertaking 

A Specialty, 
*§|1|||§1| And attended with new 



fine Funeral Car. 

NELSON GREEN LUND, 

Undertaker and Embalmer, 
331 Exchange Block, - - WARREN, PA. 

WYMAN & DAVIS, 

JEWELERS ! 

Dealers in 



Wafeeljes, Gleeks and Silvepwape 

Of Every Description. 

REPAIRING OF ALL KINDS A SPECIALTY. 

406 Water Street, next door to Carver House, 



w.a.:r,:r,:e:£t 3 



rut: WAHiiKN Cook Book" 185 



M<Kams T S t o v e ! 

Coffee Roasted Every Day ! 

BIG PREMIUMS WITH BAKING POWDER. 

A. B. McKAIN & SON, Prop'rs 

211 Liberty Street, WARREN, PA. 

F. R. SCOTT, 

LEADING -^5r-£^ 

bookseller 4 f Stationer 

330 Water Street, 

The Morek Drug Store ! 

(MORRIS & MULLEN.) 

Is the best stocked of any like store in this part of the 
state. All the latest medical preparations. A fine line of 
Brushes, Bath, Hair, Tooth and Clothes Brushes; Perfum- 
eries of the best manufacture, Sachet Powders. 

The finest line of cigars in any store. 

The prescription department is in charge of Mr James 
B. Mullen, which is a guarantee of accuracy. 

Everything in the way of Drugs, Medicines, and Drug- 
gist's Sundries. 

A special stock for the holidays is now on exhibition ; 
Plush Cases, with oxide of Silver Furnishings, very hand- 
some, useful and cheap — no finer goods for Christmas- 
Gifts in the market. And many things which we wish to 
have buyers look at. 

MORRIS & MULLEN, Warren, Pa. 



186 



THE WARREN COOK BOOK. 



MORCK BROTHERS, 

JEWELERS AND OPTICIANS. 

No. 324 Second Street, 
Warren. Pa. 



A FULL LINE OF 




Artists' Materials, Window Glass, 

PICTURES AND ROOM MOULDINGS AT 

N. K. WENDELBOE'S 

Keystone Wall Paper and Paint Sto?e, 



209 Liberty Street, 



WARREN, PA. 



THE WARREN COOK BOOK. 



1ST 



A- A- ©aois & <®b.. 

THE STATIONERS, 

Have in stock a complete line of 

|ll8 §101)13% J\/iBh' ^Sb/Mb, fang) §S§H§. 

Pictures Framed to Order in an artistic manner. 
FjjVE l^jMF OF GOJYFFC'I'lOjVE^r ! 



Don't Forget fte Tqble! 

Of course we know you will not, but we thought 
we would remind you that we have a 
choice stock of 

GRO C ERIES 

Which should claim your attention. At this time we 
have many new delicacies th at will satisfy the taste of the 
most critical epicure, and we have a new, fresh stock of 
staple goods which we are selling at prices that leave only 
a very small margin of profit. Choice Teas, Aromatic 
Coffee, all kinds of Canned Goods, Crockery, Glassware, etc. 

KOPF & HENRY. 



WARREN, 



PENN'A. 



THE WAIUIEK COOK BOOK. 

J. J. TAYLOR. J. A. EICHENBURG. 

The place to buy Groceries is at 

J. J. TAYLOR & CO, 

Where you will always find honest, good, moderate 
prices and fair dealings. You need not hesitate to send 
your children as we will take no advantage of any person. 
Goods delivered promptly. Full weights and measures 
assured. 

306 Second Street, - - WARREN, PA. 

p. (Jfeenlund, 

And dealer in 

Jmraiture of fJerV © e S^iption ! 

TELEPHONE CONNECTION. 
No. 440 Front Street, next to Episcopal Church, and 214 
Hickory Street; Residence 605 High Street, 



THE WARREN COOK BOOK. 



180 



e I>. N@RTHR®P. 

SECOND STREET, - W ARREN, PA. 



Headquarters for 




Portrait Painter 

DEALER IN 

•H\rlisls* fvlaterialg, Kk-lmi^s 4 

And Engravings, Amateur Photographers' Sup- 
plies, Eine Frames to Order. 
WARREN, - - PENN'A. 

Warren Confection MTg Co., 

WHOLESALE AND RETAIL. 

SisfsMiD %'M srifa'taM jjn MA $3Mi)il |i 

Wholesale department No. 211 Liberty Street 



O-O TO 

QEO^QE BALL 

FOR 

nDRESSING!^ 

Nos. 338 and 340 Water St., WARREN, PA. 



190 THE WARREN COOK BOOK. 



L. Q. \OVkcS, 
DRUGGIST AND STATIONER ! 

PAINTS, OILS AND GLASS, ETC. 
WARREN, - - PENN'A. 



W. A. BA1RST0W, 

A Full Line of Frames of all kinds constantly 
on hand. 

Opposite Suspension Bridge, - WARREN, PA. 



G. N. Patterson, 

JflllHrLNfiRY and mmi (§eeDS, 

Ladies 7 Furnishing Goods, Etc. 
424 Water Street, - WARREN, PENN'A. 



Dealer in 

Choice Beef, Mutton, Lamb, Veal, Pork, Corn Beef, 

Sausage of all kinds, Hams, Bacon, 

Lard, Tongues, Poultry and Game in Season. Goods 
promptly delivered free of charge. 




I/V 



11 



WHOLESALE AND RETAIL. 

I Make My Own ! Every Bottle Guaranteed 

Vs represented or money refunded. 

Vanilla, 

Lemon, 

( Jrange, 
Rose, 

Man. 



Celery, 



^ 9 



o 



Nutmeg, 
Ginger 
Wintergreen, 
Sassafrass 
Clove, 

Cinnamon. 



EQUAL TO THE BEST FOR LESS MONEY. 

ENGLISH CURRY POWDER, 

: COX'S GELATIN, LIQUID RENNET, 



a 





Guaranteed strictly pure; also full assortment of 

Rune Drugs, ®Medieine§, Toilet* «$Ffcieles, 

Soaps, Perfumery, Stationery, School Books, etc. 
Goods delivered free in Warren and East Warren. 
Orders by Mail or 6 Telephone will receive prompt attention. 



